MTR Style Idli Milagai Podi - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 3/4 cup
Recipe Category: Side dish | Recipe Cuisine: South Indian0| Recipe Reference: SpiceIndia
Recipe Category: Side dish | Recipe Cuisine: South Indian0| Recipe Reference: SpiceIndia
Dry Red Chilli - 12
Urad Dhal - 1/2 cup(Splitted or whole)
Hing(Perungayam) - 3/4 tsp
Curry leaves - 10
Mustard seeds - 1/2 tsp
Oil - 1.5 tsp
Salt - 1/2 tsp
Method:
- Heat 1/2 tsp oil in a pan add mustard seeds and allow it to splutter, Set aside. In the same pan add red chillies, curry leaves and roast till it turns crispy, keep it aside. Then add remaining 1 tsp oil and roast urad dhal till golden brown.Allow it to cool.
- Then in a mixer - add roasted urad dhal, curry leaves , red chillies, required salt, hing and grind it to a semi coarse powder. Then add mustard seeds and pulse it once just to bring it together.
Idli Podi Ghee toast is my lil one's most favourite so I make it often for her snack box.
Idli Nei Podi Toast - Ingredients
Left over Idli - 3
Idli Milagai Podi - 1/2 tbsp
Salt - adjust according to taste
Ghee - 2 tsp
Cut left over idli into cubes, set aside. Heat ghee in a dosa tawa, drizzle the podi - once it starts to splutter add the idlis and give a quick stir so that the podi is coated on all sides. Add salt if required/ Toast for a minute and serve hot.
My Notes:
- If you prefer a less spicy version just reduce the red chillies to half.
- The orginal recipe uses a pinch of citric acid powder which is nothing but concentrated lemon preserve/ lemon salt, mainly used as a natural food preservative, taste maker and to give slightly sour taste to the podi to match the store bought podi. I didnt add it and its purely optional.
- If you dont like hing flavour to dominate then add just 1/2 tsp.
- Make sure there is no moisture in the mixer before grinding it. Also cool down the ingredients completely before grinding.
- Sesame oil is good for health so add it generously and enjoy ur idlis.
