Idli Podi / Idly Milagai Podi / Spiced Chutney Powder Recipe / Gunpowder for Idli and Dosa

                          Whatever may be the side dish for idli and dosa like sambar, chutney, thokku, gotsu I would like to end up eating with the idli podi (and oil). For me this idli podi will accompany with curd rice and rice kanji's also.

                         Atleast once in a weak my hubby will ask for these podi idlis for his lunch. He is a great fan of it. My brother will make his regular presence to Murugan Idli Shop only for having the tasty idli podi.

                       My amma will make very tasty idli podi and ellu podi's too. In my native they usually make very fine version and little coarse version of idli podi's. I usually add a little of sesame seeds(or ellu) along with these idlipodi's. Sharing this recipe with you the fine version.

Prep time 5 mins
Cooking time 15 mins

Ingredients

1 cup Urad Dal (I used black urad dal)
1/2 cup Channa Dal
1/4 cup Sesame Seeds
28-30 nos Dried Chilies 
8-10 nos Garlic Pods
Half lemon sized Tamarind  
1 inch sized Asafoetida Solid or 1 tsp Asafoetida Powder
5 springs Curry Leaves
1 tsp Oil
As per taste Salt

Procedure

1) First we have to dry roast urad dal and channa dal.

2) Dry roast sesame seeds (This amount is for susiyam also) . Then add 1 tsp oil and roast asafoetida, curry leaves, garlic and dried chilies.

3) All the roasted ingredients should be let to cool.

4) Now we have to grind the ingredients one by one.

• first grind channa dal, after powdered coarsely 
• add urad dal, powder together
• after finely powdered add dry chilies, garlic, tamarind, curry leaves and asafoetida
• when all the above are powdered, add the sesame seeds at the last 

5) When finally the grinding is done, dont keep the mixer grinder closed, let it open to get cool down.

                          The ever yummy podi is ready.

                              

                             Note:

• The channa dal is bit harder than urad dal so usually I grind it at the first.
• It is optional to add garlic and tamarind, but adding gives good flavor.
• The colour of the podi depends on the type of chilly used.

Adding oil along with podi will give a divine taste.