5 Ingredient Milagai Podi For Idli And Dosa Indian Gunpowder Recipe

Ever tried something that’s effortlessly transformative in the realm of flavor? Let me take you on a spicy little journey with my favorite secret weapon — a homemade Milagai Podi that will electrify your taste buds and revolutionize your idli and dosa experience!

My 5 Ingredient Milagai Podi, also called Indian Gunpowder, is a recipe that I love for its simplicity and flavor. It has five essential ingredients, and all of them pack a punch.

Chana dal and urad dal provide the protein—some of the only protein you’ll find in traditional Tiffin fare like idli and dosa. Then there are the sesame seeds, which add a rich nuttiness in between the dal and the fiery red chilies that bring the heat.

5 Ingredient Milagai Podi For Idli And Dosa Indian Gunpowder Recipe Ingredients

• Chana Dal: Rich in protein and fiber, it aids digestion.
• Urad Dal: Packed with protein and iron, it energizes the body.
• Sesame Seeds: Loaded with healthy fats and calcium, they add nuttiness.
• Dried Red Chilies: Provide heat and spiciness, boosting metabolism.
• Salt: Enhances flavors, an essential seasoning component.

5 Ingredient Milagai Podi For Idli And Dosa Indian Gunpowder Recipe Ingredient Quantities

• 1/2 cup chana dal (split chickpeas)
• 1/2 cup urad dal (split black gram)
• 1/4 cup sesame seeds
• 8-10 dried red chilies
• 1 teaspoon salt

How to Make this 5 Ingredient Milagai Podi For Idli And Dosa Indian Gunpowder Recipe

1. Preheat a heavy-bottomed skillet on moderate heat. Put the chana dal in the skillet, and dry roast it, stirring frequently, until it turns deep golden and fragrant. Remove the skillet from heat, and dump the toasted dal into a bowl. Set aside.

2. Using the same pan, add the urad dal and roast it until it is golden and fragrant. Transfer to a plate to cool.

3. Then, lower the heat to a simmer and add the sesame seeds. Toast them until they begin to pop and become a shade of gold. Take them off the heat and put them aside in a bowl with the dals.

4. Turn the heat back up to medium and add the dried red chilies to the pan. For the next few minutes, roast them until they’re crisp and fragrant. Be sure not to scorch them.

5. Let the roasted ingredients cool completely to room temperature.

6. Once cooled, add the roasted chana dal, urad dal, sesame seeds, and dried red chilies to a blender or spice grinder.

7. Add the salt (1 teaspoon) to the blender.

8. Ensure that the mixture is well combined, and grind it to a coarse powder.

9. Adjust seasoning as necessary. Add more salt if you prefer.

10. Keep the milagai podi in a container that doesn’t allow air in. You can have it with idli or dosa, usually combined with sesame oil or ghee for enhanced taste.

5 Ingredient Milagai Podi For Idli And Dosa Indian Gunpowder Recipe Equipment Needed

1. Heavy-bottomed skillet
2. Stirring utensil (e.g., wooden spoon)
3. Bowl
4. Plate
5. Blender or spice grinder
6. Airtight container

FAQ

• What can I use milagai podi with?Milagai podi is generally utilized as a spice blend for dosa and idli. However, it can be used in multiple other ways, such as sprinkled on ghee rice, to flavor it, or used as a, um, seasoning for various South Indian snacks.
• Can I adjust the level of spiciness in this recipe?Indeed, the heat level can be tailored by changing the quantity of dried red chilies. For a more subdued flavor, use a smaller number of the dried hot peppers; for a spice level that really comes through, use more.
• How should I store milagai podi?Keep the milagai podi in an airtight container, in a cool, dry place. If it is stored like this, it can last for several months.
• Can I use other types of lentils?The traditional use is chana dal and urad dal, but you can play around with other lentils, too; the flavor profile might be somewhat different, but it shouldn’t be bad. And I think different types of lentils could lend (no pun intended) different textures, too, to this dish, which is ultimately a stew.
• What is the purpose of sesame seeds in the recipe?Adding nuttiness, sesame seeds contribute to the rich, aromatic taste of milagai podi.
• Can I reduce the amount of salt?Certainly, you can modify the salt levels according to your preference, but it is essential to keep the flavor balance of the spice mix intact.

5 Ingredient Milagai Podi For Idli And Dosa Indian Gunpowder Recipe Substitutions and Variations

For chana dal, you can substitute with equal amounts of yellow split peas.
For urad dal, you might substitute equal measures of black lentils or pigeon peas (toor dal).
If you want a flavor twist, try substituting unsweetened shredded coconut for the sesame seeds. Use an equal amount, and note that the result will approximate a coconut cream pie, flavor-wise.
You can substitute fresh red chilies for dried red chilies in an equivalent amount, but this will change the flavor and heat a little.
Think about replacing ordinary table salt with rock salt or sea salt, still using the same amount in all your recipes.

Pro Tips

1. To enhance the flavor of the milagai podi, consider adding a tablespoon of curry leaves to the skillet when roasting the dried red chilies. This will add an aromatic depth to the spice mix.

2. Cooling the roasted ingredients completely is crucial for achieving the right texture. Spread them out on a large, cool surface after roasting to speed up the cooling process, which helps retain the crunchiness of the dals.

3. When grinding the spice mix, do it in short pulses to prevent overheating the spice grinder, which can cause the mix to clump or release oils. Pause between pulses to allow the grinder to cool.

4. If you prefer a slightly different flavor profile, you can experiment by adding a small piece of asafoetida or a few black peppercorns during the grinding process.

5. For a longer shelf life, store the milagai podi in a glass jar with a tight lid in a cool and dark place. Ensure that the jar is completely dry before transferring the powder into it to prevent mold growth.