After the sinfully sweet gulab jamuns, here comes an aromatic spice powder - Idli Milagai Podi.
This together with sesame oil makes a tasty and ready made dip for idli, dosa and like.
I don't see the presence of sesame seeds in the shop brought ones. The magic of an aromatic milagai podi lies in the addition of sesame and ellu(sesame) milagai podi is absolutely divine.
Idli(s) coated with milagi podi make a great candidate for travel lunch boxes.
Channa dal - 4 tablespoon
Urad dal - 3 tablespoon
Red Chillies (long ones) - 10 to 12 (If you are making this for kids, reduce the chillies)
Black sesame seeds - 1 to 1.5 tablespoon(Black sesame seeds give a nice smoky flavour. If you do not like the smoky taste and dark color, go for white sesame seeds. If you are using white, you can go for a little more)
Salt to taste
Asafoetida half a tsp
1. Dry roast the dal(s) along with red chillies on a low flame. You can add a little salt to avoid the pungent smell of red chillies. When the dal starts changing color, add the sesame seeds. Roast till the sesame seeds start popping. Add the hing.(Take care that the ingredients don't char)
2. Cool and grind into a coarse powder with salt.
Take 1 tsp of the spice powder in a plate. Make a well in the center. Add sesame oil(highly recommended) and mix well.
Serve with idli/dosa
Idli coated with milagi podi tastes great for travel.