Idli Milagai podi is a powder substitute for the traditional South Indian chutney varieties. It is usually mixed with gingely oil and used as a dipping condiment for South Indian breakfast varieties like idli, dosa or adai.  It is very easy for packing lunch box and also for travelling.  It will not get spoilt so easily.  Just mix the idli milagai podi with gingely oil and apply generously on the idlies.  It stays even for two days. 


1/2 cup Sesame seeds(preferably black)

2 tbsps Oil

1 cup Channa dhal

1 & 1/2 cups Urad dhal

1 cup Red Chillies

2 tbsps Asafeotida/Hing

Few Curry Leaves

Small lemon sized tamarind

3 or 4 pods Garlic

Salt to taste


1. Dry roast 1/2 cup of Sesame seeds and set aside

2. Heat a shallow pan and add 2 tbsps oil

3. Add one cup Channa dhal and 1 & 1/2 cups Urad dhal

4. Saute till it turns golden brown 

5. Add few Curry leaves to it and saute and when it turns crispy, transfer it to a bowl and set aside

6. Again add one tspn oil in the pan and add 1 cup red chillies 

7. Saute till it pufs up and transfer it to the bowl and set aside

8. Allow it to cool completely

9. Now add all the roasted ingredients together into a blender

10. Also add a small lemon sized tamarind, salt to taste and a small piece of Jaggery 

11. Blend them together to a coarse powder

12. Do not powder it too smooth

13. Your tasty Idli Milagai podi is ready

14.  Mix with Gingely oil and serve with hot idlies