This a useful powder/masala/condiment to have in your pantry. The days I don't feel like cooking anything, I just make some hot dosas and serve it with some idli milagai podi on the side. The idli milagai podi is normally eaten mixed with some sesame oil. ......why not any other oil you ask? Coz sesame oil is said to be gentle on the stomach. But people just use the usual vegetable cooking oil too.
This recipe has been adapted from raks kitchen. It's simple and tasty. Lots of recipes use garlic too.
But I'm not a big fan.
The texture is normally slightly coarse. Although some people do like it smooth. So you have the choice to custom grind it the way your family likes it. Also, depending on your preference on the spice level, you can choose the type and quantity of red chilies. The longer dried red chilies are normally less spicy than the round ones.
INGREDIENTS:
oil 2 tsps
urad dal - 1/2 cup
channa dal - 1/4 cup
dried red chilies - 15(more or less depending on your spice level)
hing/ asafoetida- 1/4 tsp
sesame seeds - 1 tsp
raw rice - 1 tsp
salt as required
PROCESS:
PROCESS:
- Heat the oil in a wok and add all the ingredients. Saute till the dals start to change colour.
- Switch off the flame and cool.
- Once it has cooled blend it to a coarse powder.
- Store in an airtight container.
- When serving, just mix the required quantity of powder with some sesame oil.
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