Thursday, August 21, 2014



This is adapted from the recipe by Chandra Padmanabhan whose cookery books I bought with interest years ago. She specialised in South Indian cuisine and I have tried out many of her recipes over time.  I am so proud that we are friends on Facebook and she has commented and liked some of my posts despite her busy schedule.

Since we often make idlis and dosas for breakfast, I found her "Dosai Milagai Podi" to be of much use. "Milagi Podi " (you may also hear this called "Molaga Podi") comes from Tamil and refers to this kind of chutney powder. This accompaniment for idlis and dosas is typically served with a dash of oil or ghee.

This recipe is from " Dakshin: Vegetarian Cuisine from South India."  It isn't difficult to make and it tastes great as well. This recipe makes about 2 cups of Milagai Podi.

Though many such powders are available from stores these days, I like to make them in my own kitchen. There's nothing like having your own home made chutney powder. Besides, the aroma in your kitchen as you make this will, I think, prove me right.

When stored in an air tight container and used with a dry spoon, this Podi can last for at least 1 month.

  • Peanuts, 1/4 cup
  • Urad Dal, ( split black gram), 1/2 cup
  • Chana Dal, ( split Bengal gram), 1/2 cup
  • Asafoetida Powder, (Hing), 1/2 tsp
  • White Sesame Seeds, (Til), 1/4 cup
  • Grated Dry Coconut, (Copra), 1/2 cup.
  • Oil, 2 tsp
  • Dried Red Chillies, 1 cup * I used Byadgi chillies
  • Salt, to taste
  • Powdered Jaggery, 2 tbsp

In a pan, dry roast the peanuts and let it cool and then remove the skin. Keep aside.
In the same pan, first roast the urad dal and chana dals, stirring continuously till they become golden. Keep aside.
Next, roast the asafoetida powder, sesame seeds and the dry coconut separately, stirring continuously till they become fragrant
Now heat oil in the same pan and fry the red chillies over low heat tossing gently till they become crisp.
Allow the roasted/fried ingredients to cool . 
In a mixer, put together the roasted dals, asafoetida powder, sesame seeds and dry coconut along with the fried red chillies, roasted peanuts, salt, and powdered jaggery and grind to a coarse powder.
While grinding, use the mixer in short pulses so that the peanuts don't get overly crushed and you get a dry, coarse texture for the chutney powder
The dosai milagai podi is now ready. Allow this to cool and store in an air-tight container.

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