Idli powder or idli podi recipe is a dry powder made by grinding red chilies, cumin seeds, urad dal, chana dal, and sesame seeds. Podi is a South Indian term which is known as powder. Idli podi is also called as idli milagai podi, gun powder, idli powder, or idli karam.

It is a spicy substitute for coconut chutney. But, you can have your idli or dosa with both coconut chutney and idli podi. Milagai podi can be served with mixing hot ghee on top. The taste of this idli milagai podi is spicy and has garlic.

It is a vegan recipe that can be made very easily and in less time. If you are in a hurry and don’t have time to make coconut chutney or sambhar, you can definitely go for this idli podi recipe.

The taste of this idli powder is crunchy because of the roasted lentils. It also has a bit of smoky and nutty taste after dipping your dosa, uttapam or idli. You can also smear the idlis into a mixture of hot ghee and idli podi which will give you podi idli recipe.

If you are not a big fan of spicy, then you can decrease the use of red chilies in this podi idli recipe. Or you can use Kashmiri red chili which is less spicy but gives more color. You can add many variations to this recipe. You can add or skip any ingredient you like. You can also use desiccated coconut along with curry leaves.

Also, adding the sesame seeds are optional. I would suggest not to skip any ingredients from this post. or else it can alter the taste of your podi idli recipe.

Recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.

You can try our other South Indian chutney recipes like

1. Coconut chutney

2. Onion tomato chutney

and other South Indian recipes to try with this idli podi recipe are,

1. Masala Vadai

2. Set Dosa | Sponge Dosa

3. Maddur Vada

4. Soft Idli

5. Medu Vada

6. Rava Idli

Idli Milagai Podi | Idli Podi Recipe

To make this Idli Podi, you need,

• Urad Dal (Split Black Gram)
• Chana Dal (Bengal Gram)
• Sesame Seeds
• Salt
• Red Chillies (Dried)
• Cumin Seeds (Jeera)
• Garlic
• Dried Coconut
• Curry Leaves
• Jaggery
• Tamarind

– Wash the curry leaves and let it dry. Then, take a large pan and start roasting urad dal and chana dal together until their color changes to slightly golden.

– Now keep them aside on a plate and let them cool at room temperature. In the same pan, roast the red chilies until they turn crispy.

– Remove them on a plate and let them cool at room temperature. Now, add curry leaves and roast them until they turn crispy. Keep them aside too on a plate and let them cool.

– Take cumin seeds and sesame seeds and roast them until they become slightly darker in color. Add cloves of garlic and dried desiccated coconut and toss them together for a minute or 2. Keep them aside on a plate to cool.

– Now, take a blender jar, first blend the red chilies and dals. Keep them aside in a large separate bowl.

– Now in the same blender jar, take sesame seeds, curry leaves, cumin seeds, garlic cloves, and coconut and blend it together to make a powder. Now, add salt and blend it again.

– Remove the powder from the blender jar and mix it with the red chili and dal powder that was kept aside in the bowl. Your Idli Podi is ready. Keep it in an airtight container.

Idli Milagai Podi | Podi Idli