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

Urad Dal ------1/4 cup
Channa Dal --------Half of 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.

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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...

Idli

I usually make decent idlis and wanted to share it with everyone.
You will need a wet grinder for this.
Soak 3 cups of Idli Rice and 1 cup of Whole skinned Urad Dal seperately from 5 to 8 hours.
I buy the swad Dakshin brand of Idli rice.
Grind the Dal first to a ball like consistency. (For 1 cup of dal, it takes anywhere from an hour to an hour and half)
Grind the Rice next, (this will take 1 hour for 3 cups of rice)
Add the rice mixture slowly to the dal and add the salt and mix slightly.
Leave out in the open if you have good weather or in the oven with the light on or put a green chili to the dough to help rise faster.

Once the dough is risen, you can use your idli moulds to make soft fluffy idli's
I found this recipe for Whole Grain Idlis at Jai and Bee's Jugalbandi here. It is a nice read. So if the oven light thing does not work for you, there are other methods too..
Luckily for me it does!

Even though Idli , Sambar, Chutney is a heavenly combination, this is the way I like to eat my idlis! My podi is slightly?? more?? spicier than other podi's I will share the recipe soon...

When we travel in India, by trains, my grandmas (both sides) used to pack these and White dosas ( before it ferments) doused generously in Milagai podi and Gingelly (Sesame) Oil and pack in banana leaves and newspaper, and we usually would finish eating this as soon as we get on the train...
Yum Yum............................. :)

---> Another way to enjoy this is is to make a batch of Mini Idlies. This is my Aunt Mrs.R.Sugantha's  recipe.
In  a pan, on a medium flame, add some oil. When it heats, add the mustard, let it sputter. Add some Curry leaves, and hing and when the leaves are crispy, reduce the flame and add some dosai milagai powder to the pan and then switch the stove off. Add the idlies to the pan and toss them and mix well. Sprinkle a pinch of salt on top if necessary. This makes a great appetizer too.