Milagai Podi

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 3 cups 1x


A blend of lentil, chilli & spices, this Milagai podi (also known as molaga podi or idli chutney powder) is eaten as a condiment with many Indian dishes such as Idli, Dosa, Adai etc



  • 2025 Dry Red Chilli
  • 1/4 teaspoon Vegetable Oil
  • 1/4 teaspoon Hing
  • 1 teaspoon Mustard Seeds (rai)
  • 1 teaspoon Sesame Seeds (til)
  • 1/2 cup Tuvar Dal (split pigeon peas)
  • 1/4 cup Urad Dal (split black lentil)
  • 1 Tablespoon Salt (adjust to taste)


  • 1/2 cup Chana Dal (split chickpea) – use instead of Tuvar if you want

To Serve

  • Til Oil (Sesame oil)


  1. Add a drop of oil to a wok and fry the red chilli and asafetida on medium heat until the chillis are crispy. Keep moving the chilli around to avoid burning. Remove and add to the blender / spice grinder
  2. Add mustard, sesame and Tuvar and fry until the lentils develop a nice color. Remove and add to the blender / grinder
  3. Fry the Urad dal for 2-3 minutes on medium heat to develop color. Add that too to the grinder
  4. Grind to a smooth or coarse mixture. Depending on the texture you want, grind for 2-3 minutes.
  5. Remove and store in an air tight jar. It stays well for 1-3 months.

To serve

  1. For every spoon of this mixture, add 1-2 teaspoons Til oil (sesame oil) and mix to form a paste. You can add more or less oil depending on your preference. Eat with idli, dosa or even chips, for that matter!


  1. Tuvar dal gives the powder a better taste. But you could easily use tuvar or chana.
  2. Although this stays well at room temperature longer than 3 months, it is advisable to prepare fresh powder. It tastes fresh and better.

  • Category: Condiment
  • Cuisine: South Indian