Ingredients:
Urad Dhal(Ulundamparuppu)-1cup
Channa Dhal(Kadalai Paruppu)-1/2cup
Toor Dhal(Thuvaram Paruppu)-1/2cup
Salt-to taste
Red Chilly-50gm (adjust according to your taste)
Hing(Perungayam)
Procedure:
1. Dry roast all the dhals separately until brown. Be careful not to burn the dhals.
2. Dry roast the chillies until aromatic and crisp. Do this on low flame. I always roast the chillies with the stalk. This reduces the fuming of hot chillies. You can remove it when they cool.
3. Roast hing and salt and add it to the dhals.
4. Grind the red chillies first to a fine powder.
5. Then add the dhals and grind to a coarse powder. Do this in batches.
6. Mix every thing on a plate until thoroughly combined.
7. Store in jars for further use.
8. Mix some podi with sesame oil and this paste tastes great with dosas and idlis.
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| Roast all the ingredients |
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| Grind in batches |
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| Mix well and store |
Linking this to WTML-2012 January hosted at my space.
Love milagai podi specially with dosas..lovely post..
Any idli meal is incomplete without milgai podi and that too spicy one 🙂
we love dosa and idli with molaga podi. i always stock up homemade podi when i come from India. This time I have decided to try myself
I love this basic recipes .. Yum with ghee and dosa..
lovely podi….thanx 4 sharing
Yummy and delicious milagai podi love to have it with hot fluffy idly.
Bookmarked. Do I also dry roast hing?
Happy new year to you
wonderful podi !!
Ongoing Event – CC-Chocolate Fest
Delicious..Yummy one to try it asap
Aarthi
http://yummytummy-aarthi.blogspot.com/
Lovely flavorful podi..
Erivum Puliyum
Nice idli podi!
@Archana, Yes you need to dry roast hing also..
nice podi
yummy and delicious podi…
Nice yummy looking podi, adding tuar dal is different from my usual, must try this way.
Am huge fan of your blog, Happy New Year and keep rocking blogosphere through 2012!