Milagaipodi for Idly/Dosa (Gunpowder)

Milagaipodi is a staple condiment in any Tambhram household. Idly with milagaipodi was almost the only breakfast we had during the week while growing up in India. Never got tired of it. Idly dressed with lots of milagaipodi, well soaked always tastes best when eaten a few hours later or even the next day. We also mix idly and podi together with oil, it looks like idly rice 😉

Ingredients:

1 cup chana dal

1 cup urad dal (black or white)

2- 2 1/4 cup red chili (or to taste)

2 teaspoon asafotida 

1 Tablespoon white sesame seeds(optional)

Small ball (gooseberry size) tamarind.

oil for roasting

salt to taste

Method:

1. Roast chana dal, and urad dal separately in a pan with little oil(2 teaspoons per batch) in batches, until golden brown and aromatic. Allow to cool separately.

2. Heat 1 teaspoon oil in the same pan and roast red chili little at a time till crisp but not burnt. Roast tamarind with the last batch. Allow to cool. 

3. Roast sesame seeds if using in the same pan with out any oil, until golden brown and aromatic. Allow to cool.

4. In a mixer, grind red chili to a fine powder. Remove in a bowl.

5. Grind roasted dal, sesame seeds, asafoetida, tamarind to coarse powder. Add chili powder as required. Add salt and  run the mixer a couple times till everything is blended together. Check for salt. Remove milagai podi into a large bowl. Allow to cool before storing in an airtight container.