Friday, August 14, 2009

Dosai Milagai Podi a.k.a Gun Powder and Idlies...... In India



Most of our friends call this Gun Powder because of the spice it has. I have seen a lot of versions of this all through my life.... My favorite is how my Paati (Grandma) Mrs Vimala Ramamurthy makes it.

People who don't like the spice , make it in an orange color, and i would not call THAT Milagai Podi because Milagai means Red Chily. You've gotta add the spice it needs, some others add Jaggery to this, and I cannot bring myself to even try it, because it takes away the spice......

Depending on your spice level, adjust the amount of Red Chillies you add to this, but please do SOME justice............
Lets goto the Recipe
You Need
Channa Dal --------Half of 1/4th Cup
Urad Dal ---------- 1/4th Cup
Sesame Seeds (Optional)------- 2Teaspoons
Mustard Seeds ---- 1/4th Teaspoons
Dry Red Chillies--------1 Cup (yes i said it right, 1 cup)
Hing - 1 Teaspoon
Salt - To Taste (I would add a teaspoon first and then taste it)

Method
---> In a heavy bottomed pan, start by roasting every item, one by one with little oil for each item
---> You have to roast the Channa Dal until it becomes an even shade of rose
---> Take it out and then in the same pan, now roast the urad dal
---> Now take that out and roast the sesame seeds
---> Now Take that out and roast the mustard seeds
---> Now Take that out and roast the Red Chillies (put your stovetop fan on if you don't want everyone in the room to cough)
---> Keep the roasted items on a big plate and let cool
---> Once it is cooled, add them to your big mixie jar and make a fine to a little coarse powder
---> Add some salt while it is grinding
and then
---> Make a nice soft Dosa and take the Milagai Podi for a test drive...... :)

Notes:
You could even dry roast everything but, it will hit your throat really hard since it will get very dry.
So of you add some oil, it will become moist and also have that glowing red color.

******
I have already posted the recipe for Idli here. Idli is one of my comfort foods. Had it a lot at home in India. Wanted to post a picture of my perima, Mrs Sugantha's Idlies...


I have already posted the recipe for Idli here. Idli is one of my comfort foods. Had it a lot at home in India. Wanted to post a picture of my perima, Mrs Sugantha's Idlies...




4 comments:

Anonymous said...

Hi Vandana, I am inviting some guests over for Idli and dosa and decided to to make this podi. Its really nice and the pictures were helpful. I had to cut down the red peppers by half though partly for my guests and partlly because when I used your measurements all I tasted was the peppers. I think the spice level depends on which peppers you use. Different varieties have a different level of spice. Would help if you also said which mirchi powder / dried red peppers you used. -Your fan from decatur :)

Vandana said...

Hmmm, I am sorry that you tasted only peppers :(
But I use the long ones from the indian store (mostly laxmi brand) they are a a light red color, not really dark. Hope this helps :)

Anonymous said...

Hi Vandana,
Just a quick note to let you know that I visited your blog and loved it. I looked for your idli recipe but could not find it. ... limitations of the blog search, not yours!
I am sending the blog link to friends who ask for recipes....keep the great recipes coming.

And to the doubters who question your fan club, say hi! from me.

Best wishes,
Radhika

Vandana said...

Hi Radhika,
Thanks so much for your wonderful comment:)
Here is the link for idli.
http://vandanaskitchen.blogspot.com/2008/05/idli.html
Thanks :)
vandana