Gun Powder For Idli Dosa - How To Make Idli Podi - Indian Culinary League - Varun Inamdar

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

dried red chilies

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne provides heat with less cost.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: spinach

Bay leaves add aroma, while spinach is more accessible.

Pan-roast Split Chickpeas in a skillet over slow to moderate flame for 10 to 12 minutes.

Add Split Black Gram Lentils to the skillet and roast together with the chickpeas.

Mix in Basmati Rice and Fenugreek Seeds and continue roasting.

Transfer the mixture to a bowl to cool down.

In a separate pan, heat Kashmiri Red Chillies with Oil over low flame.

Transfer the chilies into the cooled mixture in the bowl.

Once cooled to room temperature, add Salt and mix properly.

Transfer the mixture to a grinding jar and grind it properly.

Pour the ground mixture into a bowl; your Gunpowder (Milagai Podi) is ready to be used with Idli, Dosa, Utapa, etc.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary