The idli Mizhagai Podi or Idli Gunpowder one of the most famous items/condiments in India, especially down south in Tamil Nadu. It is a definite addition to a plate of steaming hot idlis or dosas even where there are different types of Chutneys and Sambar served with it. It has a nutty flavor when Sesame Seeds are used in preparing this powder.
Skinned Black Gram (Urad Dal) – ½ cup
Bengal Gram (Channa Dal / Kadalai Paruppu) – ¼ cup
Sesame Seed (Til / Ellu) – ¼ cup
Curry Leaves – ¼ cup
Garlic Pods – 8 to 10
Red Chilli – 20 (broken into 2 or three Pieces)
Oil – 1 1.2 tsp
Sugar – 1 tsp
Salt to taste
Asafoetida (Hing) – ½ tsp
Heat ½ tsp of Oil in a pan. Add Red Chilies and fry them in medium flame till the color of the Chilies change (Do not allow to burn). Transfer to a broad dish.
Add ½ tsp of oil to the pan. When it becomes hot, add Urad Dal and Chana Dal and roast for a couple of minutes stirring all the time.
Add Sesame Seed. Roast till the Dals become golden brown. (Do not allow to burn). Transfer it the broad dish containing the roasted Chilies.
Add ½ tsp of oil to the pan. Add Curry Leaves and Garlic.
Stir fry till the Curry Leaves become crispy. Transfer to the broad dish.
Allow all the ingredients in the broad dish to cool well.
Take everything to a mixer grinder. Add Sugar, Salt and Asafoetida. Grind to a semi fine powder.
Allow to cool for 30 minutes. Idli Mizhagai Podi is ready. Transfer to an air tight bottle. This Podi can be stored for almost a month.
Done! Ready to be served with hot dosas or idlis.