Idli podi

Idli Podi, also known as Milagai Podi or Gunpowder, is a beloved South Indian condiment that brings a punch of flavour to simple tiffin dishes like idli, dosa, and uttapam. Made from roasted lentils, dry red chillies, and sesame seeds, this coarsely ground spice mix is rich in aroma, taste, and tradition.

What Is Idli Podi?

Idli podi is a dry chutney powder that acts as a quick and tasty accompaniment to South Indian breakfasts. Unlike chutney or sambar, which need fresh ingredients and cooking, this podi is shelf-stable and can be made in bulk. Just mix a spoonful of podi with gingelly oil (nallennai) or ghee, and you have a spicy, flavourful dip for your idlis or dosas.

Ingredients

While every household has its own version, the classic ingredients include:

• Urad dal (black gram dal) – gives body and nutty flavour

• Chana dal (Bengal gram dal) – adds crisp texture

• Dry red chillies – for the characteristic heat

• White Sesame seeds (ellu) – adds nuttiness and aroma

• Hing (asafoetida) – enhances the overall flavour

• Salt – for seasoning

Optional additions include garlic, curry leaves (karuveppilai), or coconut for variations.

Why Is It Called Gunpowder?

The name “Gunpowder” is a playful nod to the fiery taste of the podi. While it doesn’t contain any actual gunpowder, the spicy kick it delivers can be explosive to the uninitiated palate—hence the name.

How to Enjoy

• With Idli or Dosa: The most popular use—mix podi with sesame oil and serve it as a dip

• Over Upma or Pongal: Sprinkle some podi to instantly boost flavour

• In Stir-Fries: Add a spoonful while sautéing vegetables for a spicy twist

• Rice Mix: Mix with hot rice and ghee for a quick comfort meal

Health Benefits

Idli podi is not just flavourful—it’s nutritious too:

• Rich in protein and fiber from dals

• Good fats from sesame seeds

• Aids digestion with the help of hing

• Long shelf life, making it a handy option for travel or busy days

Variations

Many households experiment with regional or personal tweaks:

• Garlic Podi – with roasted garlic cloves for extra punch

• Karuveppilai Podi – with curry leaves for a herbaceous note

• Ellu Podi – sesame dominant for nut lovers

• Paruppu Podi – milder, more suited for rice

Make It at Home for the Best Flavour

While store-bought idli podi is easily available, homemade versions are far superior in freshness and can be customized to suit your spice level and preferences. Roast each ingredient individually for even cooking, grind to your desired texture (coarse or fine), and store in an airtight container.

Idli Podi

Niranjana Sankaranarayanan

Idli podi is a dry chutney powder that acts as a quick and tasty accompaniment to South Indian breakfasts. Unlike chutney or sambar, which need fresh ingredients and cooking, this podi is shelf-stable and can be made in bulk. Just mix a spoonful of podi with gingelly oil (nallennai) or ghee, and you have a spicy, flavourful dip for your idlis or dosas.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Powder, Side Dish

Cuisine Indian, South Indian

Servings 250 gram

Equipment

• 1 Pan
• 1 Mixie

Ingredients

  

• 1 Cup Urad dal
• 1/2 Cup Channa dal
• 1 tbsp Sesame seeds
• 8 no Bedigi Chilli
• 5 no Guntur Chilli
• As req Salt

Instructions

 

• Keep the red chillies in the hot sun for a few minutes. This helps them fry quickly and evenly.
• Dry roast all the ingredients one by one until they turn golden brown. Be careful not to burn them.
• While frying the red chillies, add just a drop of oil to avoid sneezing from the strong aroma. Alternatively, you can use red chilli powder directly.
• Let all the roasted ingredients cool for about 5 minutes. Then grind them in a mixie to a coarse or fine powder, as you prefer.
• Yummy Idli Podi / Dosai Milagai Podi is ready! Store it in an airtight container and serve with idli or dosa along with sesame oil or ghee.

Keyword Gunpowder, Homemade Idli Podi, Idli Podi Milagai Podi, Idli Podi recipe, South Indian chutney powder

INSTRUCTIONS

• Keep the red chillies in the hot sun for a few minutes. If not dry roast with a teaspoon of oil. This helps them fry quickly and evenly.
• Dry roast all the ingredients one by one until they turn golden brown. Be careful not to burn them.
• Add urad dal and roast in medium flame until light golden brown.

• Dry roast channa dal until golden brown.

• Add Sesame seeds and cover it with a plate to avoid spilling out.

• While frying the red chillies, add just a drop of oil to avoid sneezing from the strong aroma. Alternatively, you can use red chilli powder directly.

• Let all the roasted ingredients cool for about 5 minutes.

• Then grind them in a mixie to a coarse or fine powder, as you prefer.

• Store it in an air ight container.

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