Milagai Podi recipe

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Ingredients

3 tablespoons vegetable oil
2 cups split Bengal gram (chana dal)
1 cup skinned split black lentils (urad dal)
¼ cup sesame seeds
12 dried red chile peppers, or to taste
2 fresh curry leaves
½ cup coriander seeds
2 tablespoons cumin seeds
salt to taste

Nutrition Info

87 calories
carbohydrate: 12.4 g
cholesterol: : -
fat: 2.4 g
fiber: 3.9 g
protein: 5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 5.7 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a large, shallow skillet over medium heat, fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. Add the sesame seeds and cook another 2 minutes. Stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture, continue cooking until the seeds are roasted and fragrant, about 5 minutes more. Remove from heat and spread the mixture on a baking sheet to cool.

  2. Grind the mixture into a medium-fine powder using a mortar and pestle. Season with salt. The powder will keep in an airtight container on the shelf for a few months.

Recipe Yield

4 cups

Recipe Note

In a south-Indian household, you cannot have idli or dosa without milagai podi. It is an essential ingredient in the pantry. Make a large batch as it stores very well.

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