Idli Podi Recipe – Mini Podi Idli Recipe – Milagai Podi

Idli Podi recipe or milagai podi is a dry condiment from South India thats served with Dosa or Idli or any other rice based dish. You can buy it from a store but it’s also very easy to make at home! Here is a step-by-step recipe for the idli podi and to make the Podi Idli fry with it.

Podi Idli fry is one of the easiest recipes to make and it comes together in minutes if you have prepped the Podi and idlis or fluffy India rice cakes in advance. You can also use large idlis to make the same recipe but I am using mini idlis here – because why not? This recipe is entirely vegan and so light on the stomach. It is the perfect dish to pack for lunches. Check out my Idli recipe to know how to make the batter for some perfectly fluffy idlis.

What are Mini Idlis and Podi?

I remember as a school-going kid, finding mini idlis for breakfast would be the best day of my life. There is no difference between regular idlis and mini idlis (it’s the same batter). But mini idlis gave me the feeling of being a giant who can gobble up to 20 tiny idlis at once. Mini idlis are nothing but a tad smaller than regular idlis. This Podi can also be separately served on the side of dosa, idli, Pongal etc mixed with a bit of oil. But we’re going to use it to coat the mini idlis.

This idli podi recipe is a coarse spice mix often made using roasted and ground urad daal, sesame seeds, chana daal, and dry red chillies. It’s an extremely essential pantry keep, especially in a South Indian kitchen. It goes by many names – Podi, Chutney Podi, Milagal Podi which all mean the same thing i.e. spice mix. If you get the opportunity, try mixing some cooked rice and the Podi mix with a spoonful of groundnut oil. It tastes heavenly with a side of sliced raw onions on days when you don’t want to put in too much effort. Sounds delicious, right? So, let’s dive into the full recipe.

How to make this Idli Podi Recipe and Podi Idlis? (Step-by-step instructions)

Before diving into the idli podi recipe, I just want to clarify that in order to make the idlis consistently (both mini and big ones), you might need to invest in a good set of idli makers or idli steamers. At the same time, you can use any othe rmetal based mould. Shape doesn’t matter! Also, the podi or gunpowder is easily available in an Indian stores. I prefer making it fresh as the fragrance and taste differs from the store-bought powder. You do you!

Podi or gunpowder

  1. In a cast iron skillet or heavy bottomed pan add sesame seeds and dry roast until they turn golden brown and set aside in a bowl. Then roast chana dal and urad dal till they turn golden brown and add to the same bowl.

2. Then, add 1 tsp oil and fry dried red chilli until they puff up a bit, then add curry leaves and fry until the leaves turn crispy.

3. Set aside and let it all cool. Transfer all the ingredients to a blender and blend to a coarse powder. Your Podi is ready.

Making the Idlis

Make sure you have the batter ready. The process is similar to how you would make regular idlis. You would only need a mini idli maker that you can buy from any Indian store.

  1. Grease the steamer with oil, and place it on a steaming rack in a large pot with some water in the bottom. You can use an electric steamer if you want.

2. Steam the mini idlis for about 6-7 minutes or until a toothpick comes out clean.

Making Mini Podi Idlis

  1. In a pan, add mustard seeds to some hot oil and once they start crackling, add curry leaves. Then add the prepared podi / gun powder (you can also use a store-bought one).

2. Then add the Kashmiri red chilli powder to add a pop of colour and mix well into the oil. Move on to add the mini Idlis, coating them well in the mix with a silicon spatula.

3. This dish can also be served later and enjoyed cold. It is perfect for a cute lunchbox with a side of a protein and veggie source.

Storage: Idli Podi

You can store this idli podi in an airtight jar for several months. It’s dry and won’t go bad.

I sincerely wish that you try this recipe out, and I truly hope you’re enjoying my Indian Breakfast series on my social media handles. Do show some love and if you have any queries, you know where to find me. 🙂

Take a look at my other Rice Batter based recipes here:

1. Dosa and Coconut Chutney

2. Idli and Sambar

3. Kuzhipaniyaram or Paddu

Print

Idli Podi and Podi Idli Recipes

Here's a recipe to prepare delicious Idli podi and Podi idlis, or spiced fluffy India rice cakes. Follow the recipe to make Podi or spice mix powder with sesame seeds, chana daal, dried red chillies and urad daal.
(the nutrition facts are for 1 jar of the idli podi made from this recipe)
Course Breakfast, Snack
Cuisine South Indian
Keyword Chutney podi, gunpowder, idli podi, Mini Idlis, Podi, Podi Idli
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 Jar
Calories 712kcal

Ingredients

For Podi/Gunpowder

  • 1/8 cup sesame seeds about 20 g
  • 3 tsp oil you can use sesame oil, coconut oil or any vegetable oil
  • 10 dried red chilli
  • 8-10 curry leaves
  • ¼ cup chana dal about 42 g
  • ½ cup urad dal about 105 g
  • ½ tsp asafoetida/hing
  • salt to taste
  • 1 tsp oil

For Podi Idli fry

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 3-4 nos curry leaves
  • 1 tbsp kashmiri red chilli powder To add colour to the dish

Instructions

Podi recipe:

  • Dry roast sesame seeds in a cast iron skillet or other heavy bottomed pan until they turn golden brown, then set aside.
  • Dry roast chana dal and urad dal till they turn golden brown or toasty. Add to the same bowl.
  • Then in a separate pan, add 1 tsp oil and fry dried red chilli until they puff up or turn fragrant.
  • Then add curry leaves, wait for the splutter and fry until the leaves turn crispy.
  • Set aside and let it all cool. Transfer all the ingredients to a blender and blend to a coarse powder.
  • The Podi or gunpowder is ready. You can store this in a mini jar up to a few weeks.

Podi Idli fry

  • In a pan, heat up the oil, add mustard seeds. Once they begin crackling, add curry leaves.
  • Then add the prepared Podi / gun powder and kashmiri red chilli powder. Mix well until combined.
  • Then add the mini or large idlis. Mix really well, coating them in the mix with a silicon spatula.
  • Fry the idlis for a minute, to warm them up and serve immediately.

Nutrition

Serving: 1Jar | Calories: 712kcal | Carbohydrates: 77.2g | Protein: 32.7g | Fat: 32.1g | Saturated Fat: 4.3g | Sodium: 169mg | Potassium: 1001mg | Fiber: 35.7g | Sugar: 4.7g | Calcium: 317mg | Iron: 10mg
Beextravegant

View Comments

  • I made this podi today for the 1st time and from that point I am constantly eating the podi , literally whole day with everything , and as I finished all the idlies so right now I am watching Ind vs Pak match and lickeing it from my hand, never had such an obsession for a mashala . Love it , go podi go !! 😌

  • Hello,
    How do I know when my daal is fully
    Roasted? I’m afraid to burn it but at the same time worried that it may still be under roasted and not cooked all the way through. Is there a way to test the roasted daal that it’s ready to be grinded?

    Thanks!!

    • Yes! They need to turn golden brown. And once they are done, you can eat one and see if its nice and crunchy but not bitter and burnt :)

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