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5 from 3 votes

Idli Milagai podi /Malga podi

Idli Milagai Podi- Flavorful and delicious spice powder made with roasted lentil and spices

Prep Time20 mins
Total Time20 mins
Course: Chutney /Dips, Home made, Spice mix
Cuisine: South Indian Cuisine
Keyword: gun powder, idli podi, malga podi, Milagai Podi, podi
Servings: 1 cups
Author: Anjana Chaturvedi


  • 3/4 cup Bengal gram /chana daal
  • 3/4 cup White lentil/urad daal
  • 15 Whole Kashmiri red chilies
  • 1/4 cup sesame seeds /til
  • 1 tsp Fenugreek Seeds / Methidana
  • 1/2 tsp Mustard Seeds / Rai *
  • 2 tbsp Whole coriander seeds/ Sabut Dhaniya
  • 1.5 tsp Salt / Namak
  • 1/2 tsp Asafoetida / Hing powder
  • 2 tbsp Tamarind / Imli
  • 2 tbsp Jaggary / Gud *
  • 1 tsp Cooking Oil
  • 10 Whole pepper corn/ Sabut Kali Mirch
  • 1 cup Dried curry leaves (whole)


  • In a pan add oil and both lentils/daal.Roast till they become red in color.

  • Now remove the roasted daal from the pan and keep aside.Add sesame seeds, coriander seeds and peppercorns in the pan and dry roast till they give a nice aroma.

  • Remove from the pan and keep aside

  • Dry the curry leaves in the microwave for a minutes or dry under the fan.

  • Add 2 tsp of oil in the pan and add the kashmiri red chilies and roast for a minute on low heat.switch off the flame and then add the curry leaves and asafoetida and stir for few seconds .Let  the ingredients cool down completely.

  • Grind the roasted ingredients, jaggary, salt and tamarind  in the mixer to make a coarse powder.

  • Store in an air tight jar.

  • Serving suggestions-Mix with little ghee or sesame oil or use just as a dry powder to serve with idli, dosa or vada.


Addition of jaggary and tamarind is optional,depends on individual taste and preference, tastes great both ways.