Idli Milagai Podi/ Idli Podi is an easy to make tasty podi and can be made easily at home. So healthy as it includes various lentils in it. Really comes handy when we are running out of time, just mix with oil and have it. Best for travel too mixed with idli or spread inside the dosas to take as a dry food during travels.

       It is always better prepare this podi at home. Because we can prepare this podi as per our taste and spice level. If we like garlic more we can add more. If you like it more spicy you can add more red chillies. Taste wise it is always better than the store bought ones.

       Various proportions of Idli podis are available. My mom used to prepare only with channa dhal and urad dhal in a  2:1 proportion. I used to prepare in this proportion. Howeve at times i used to replace 1/2 cup channa dhal with 1/2 cup toor dhal.

Idli Podi


Channa dhal/ Kadalai Paruppu- 1 cup
Urad dhal/ Uluntham paruppu- 1/2 cup
Moong dhal/ Siru payiru paruppu-1/2 cup (Could replace with Channa dal/ Toor dal)
Dried Red Chillies- 20
Garlic, unpeeled- 10-12
Tamarind- small gooseberry size
Asafetida- 1/2 inch piece (or)1/2 teaspoon powder
Curry leaves- 1 strand
Salt- to taste
Oil - 1 teaspoon

Idli Milagai Podi

  • Dry roast channa dhal till golden colour and transfer to a plate or a dry paper and allow it to cool.
  • Same way roast Urad dhal and Moong dhal separately (as all dhals are different in size the cooking time varies for each dhal) and allow to cool.
  • In a pan add a teaspoon of oil and add the dried red chillies, garlic(cut into two if the cloves are big), tamarind, asafetida and curry leaves and roast till the chillies are properly roasted (it should break. Do not burn the chillies)
  • Transfer everything with some salt in a blender jar and powder it. Spread on a news paper and allow to cool.
  • Store inside an airtight container.
  • Serve with Idli or Dosas. Take a tablespoon of Idli podi and make a hole using finger at the centre and add a teaspoon of gingelly oil and mix well.
Note: The colour of the podi varies from dark red to yellow depends on the chilli you use.
Texture of the powder also depends on your wish coarse or fine powder you can make.
You can replace 1/2 cup of channa dhal with toor Dhal if you like.