Idli milagai podi/Best Homemade Idli podi/Gun powder chutney

Written by: 7aumsuvai
Idli podi or Idli powder is a best condiment for hot idli and dosai. There are many brands of idli powder available in market and are prepared with various ingredients. But nothing can replace any home made idli powder. This is my mother-in-law’s recipe, whenever we go to India, we always bring with us loads of idli podi prepared by her. It always tasted yummy (no words to say), even my daughter likes it so much. My mother-in-law takes lot of efforts to prepare this powder with fresh ingredients and machine ground. Finally I got chance to try this recipe because we had finished our idli podi from our last trip. Here is the recipe for idly powder which came very flavorful with ultimate taste.

Yields around 1 kg Idli podi
  • 2 cup – Whole black gram without skin / Ulunthu / Urad dal
  • 2/3 cup – Bengal gram / Kadalai paruppu / Chana dal
  • 1 cup – Fresh curry leaves / Karuvepillai
  • 50 gm / 20 no's – Dry red chillies ( add as needed)
  • 5 to 6 cloves – Garlic (do not peel the skin)
  • 1/4 tsp – Asafoetida / Perungayam ( I used gooseberry sized hing pieces)
  • Salt as needed

Preparation method:
  1. Wash curry leaves thoroughly and dry it completely or pat dry them with paper towel. I used dried curry leaves.
  2. Add ulunthu/urad dal and bengal gram / kadalai paruppu each separately, roast over medium flame until it turns golden brown in color.
  3. Followed by dry roast curry leaves for 2 to 3 mins or until it turns crispy and nice aroma comes. Set it aside.
  4. In the same pan, add little oil and fry dry red chilies for few seconds or until it puffs up and turns bright red color, set it aside.
  5. In the same pan, add oil and hing pieces, roast until hing puffs up. Switch off the stove and let it cool completely.
  6. Transfer roasted stuffs in a mixer grinder along with garlic (with skin) and required salt, grind it to a coarse powder.
  7. Then spread this powder on a paper and cool them for a while then store it in an airtight container. Idli podi / idly powder is ready to serve with hot idly and dosai.

  • Do not over roast curry leaves and lentils otherwise it will get burnt smell in the powder.
  • I had used asafoetida/hing pieces, you may instead use hing powder.
  • I have added raw garlic with skin while grinding the dal mixture. Do not peel the skin.
  • You can increase or decrease dry red chilies as per your spice level.
  • After roasting lentils and curry leaves, immediately remove from the pan and cool them in a plate or paper. Otherwise lentils and curry leaves will turn black due to over heat.

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