Milagai Podi is traditional and best accompaniment for idli , dosa and uthappa . Though there are many recipes to make milagai Podi and every family has their own  traditional family recipe of making idli podi  but the main ingredients remain the same just different ratio of ingredients or few more or less ingredients to be added . In one of my old blog I prepared slightly different method mostly we G S B  community prepare in our house hold . In this blog I prepared Tamil style milagai Podi .In Tamil language the word milagai means red chillies and podi means powder .Idli podi is always mixed with some coconut oil or sesame seeds oil or ghee and then served with idli , dosa or uthappa . There is a dish called “Podi idli” . Was here idlis are smeared with mix of idli podi and oil we are using coconut oil some people using sesame seeds oil or ghee . If you have had Idli podi like me many times then you know how addictive and tasty it is . To reduce the spiciness in the idli podi use red chillies which are less spicy such as kashmiri red chillies or byadgi chillies as the podi will have a nice bright orange colour and will be less spicy . For more spicy taste you can increase the number of spicy red chillies . You can always add more or less red chillies as per your taste .

Ingredients :

1 . Chana dal – 1 /4 cup .

2 . Urad dal – 1 /2 cup .

3 . White sesame seeds – 1 / 4 cup .

4 . Byadgi red chillies – 10 – 12 .

5 . Spicy red chillies – 3 – 4 .

6 . Asafoetida – 1 tsp .

7 . Salt as per your taste .

Method :

1 . Keep all the ingredients ready . Take a heavy bottom kadai or pan and heat it , keep the heat to low flame .

2 . Add urad dal to the pan keep on stirring often while roasting urad dal . Roast till the urad dal becomes golden and you get a nice aroma of roasted urad dal .

3 . Remove from the pan and keep aside in a plate to cool .

4 . Then add Chana dal to the same pan and roast it keep stirring often while roasting . Roast till it becomes golden colour remove from the pan and keep aside in same plate to cool .

5 . Roast the sesame seeds in same pan stirring often , roast till the sesame seeds change colour and start crackling and popping . Keep aside to cool .

6 . Same pan add both chillies . If you want add few drops of oil and roast the chillies . I am not used the oil , I dry roast them on the lowest flame . Roast chillies till they change the colour . And keep aside to cool .

7 . Add asafoetida and salt to the fried ingredients . In a mixer grinder add all ingredients and grind to a slightly coarse powder .

8 . while grinding take some intervals of some seconds . Do not grind at a stretch as then the sesame seeds will release oil . Check the taste and add some more salt if required .

9 . Store in air tight container and use as required .

10 . For serving take 2 – 3 tsp idli podi mix with oil or ghee serve with idli , dosa and uthappa .