Idli Milagai Podi - The best pal of Idli

South Indian breakfast items are usually a hearty fare and you can go about even skipping the lunch if you had a heavy breakfast. Idlis form a staple diet in breakfast menu and comes with a variety of side dishes. Some like it with sambar, some with coconut chutney. Pudina or mint chutney is capable of sending down unlimited idlis within a wink of an eye while tomato chutney leaves you asking for more.. All said and done, it would be unfair if I leave out the most under-rated yet the most delicious side dish for idli, the 'Milagai Podi' or the gun powder as the local lingo names it.

My dad and grandma can never finish off their idli or dosa without a hint of this powder, irrespective of having sambar, chutney on the plate. I used to be a great fan of this one that I can have it as is..! Brrr....

Now that I have toned down the spice levels during and post pregnancy, mom makes this less-spicy powder to suit my palates. You can always increase the amount of red chillies, or replace the red chilli with pepper for a better taste.

Idli Milagai podi/Gun powder
Spice powder served with rice cakes

What we need:
Urid dal - 1 cup
Gram dal - 1 cup
Roasted Gram dal /Dalia / Pottu kadalai - 2 tbsp.
Red Chilli - 10 to 12 or Pepper corn - 1 tsp.
Asafoetida - 1 tsp.
Curry leaves - 4 sprigs
White Sesame - 1 tbsp.
Salt - as needed
Oil - little, for frying

How to do:
1. Roast all the above ingredients (except salt) separately in a tsp. of oil each.
2. After the ingredients cool down, grind to a coarse powder. You can also make it a fine powder if you like it that way.
3. Combine salt as needed and mix thoroughly.
4. Store in an air tight container.

When serving with idli, mix generous amount of sesame oil or ghee and serve.

Till I come back with another toungue tickling recipe, Happy Cooking and Happy Blogging!