When I was talking to my clients in one of the meetings about breakfasts, I really felt that we are not eating Indian breakfasts nowadays. Actually the real reason is lack of time. I normally grind the Idly Dosa batter during the weekends but to make make some side dish and have it for breakfast is simply impossible. To get the kids ready, feed them and what not in 1 1/2 hr is already stressfu. Kids and me love cereals, bread and pancakes, but MK is not a big fan of all this and wants something Indian. So we need to have some sort of side dish his breakfast, the Idly Milagai Podi comes in handy in these situations.
Idly Milagai Podi can be made in a lot of ways. The one I'm sharing now is easy to make and it is garlic free. Adding few garlic pods to the Idly Milgai Podi gives it a unique flavor. But MK says no when it is for his breakfast. He says that he gets that garlic flavor and does not like it in the morning. So I make one without garlic for him. I will share the garlic flavored Idly Milagai Podi soon. You can enjoy some hot Idly or crispy dosas with these spicy chutney powder. You have to mix it with oil and serve. Sesame oil works best for this. If you are craving for some Indian breakfast on weekday mornings or too tired to whip up something for dinner then spend 15 minutes in the kitchen and make this Idly Milagai Podi and have a stress free week.
Preparation Time : 5 minutes
Cooking Time : 10 minutes
Cooling Time : 30 minutes
Channa Dal/Kadala Paruppu - 1 cup
Urad Dal/Ulutham Paruppu - 1/2 cup
Dry Red Chilly - 10 no
Curry Leaves - 2 sprigs
Asafoetida - 1/4 tsp
Oil - 1 tsp
- Measure the ingredients and keep it ready.
- Clean and dry out the mixer jar.
- Clean and dry out a air tight container to store the Idly Milagai powder
- Add 1/2 tsp of oil and add the channa dal and roast in medium flame until it turns reddish. Keep aside.
- To the same kadai, add remaining 1/2 tsp of oil and add the urad dal and roast in medium flame.
- After about a minute add the red chillies and curry leaves and continue roasting until urad dal turns reddish.
- Combine all ingredients and allow the contents to cool down for about 30 minutes.
- Once the ingredients are completely cooled down, grind it along with asafoetida to a coarse powder.
- Allow the ground mixture to sit for about 30 minutes and then transfer to air tight container.
- You can take 2 - 3 tsps of the Idly Milagai Podi and add 1 - 2 tsps of sesame oil. Mix it together and serve.
- Take care while dry roasting, if the dals are burnt it will spoil the taste of the Idly Milagai Podi.
- Store the Idly Milagai Podi powder in a clean, dry container. Use dry spoon and it can be used for 3 months are so.
- Idli Milgai Podi can be served as a side dish with Idly, Dosa.