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Milagai Podi

Milagai Podi

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    30 m
SUSMITA

SUSMITA

In a south-Indian household, you cannot have idli or dosa without milagai podi. It is an essential ingredient in the pantry. Make a large batch as it stores very well.

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a large, shallow skillet over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. Add the sesame seeds and cook another 2 minutes. Stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. Remove from heat and spread the mixture on a baking sheet to cool.
  2. Grind the mixture into a medium-fine powder using a mortar and pestle. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
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