Idli Podi Recipe

Idli Podi, also known as Milagai Podi, is a popular South Indian dry condiment made with roasted lentils, sesame seeds, and red chilies. It’s served alongside idlis and dosas, and adds a spicy depth!

While vacationing in Coorg, I came across this amazing spice blend during a hotel breakfast: a small glass jar labeled Idli Podi Masala caught my eye. I noticed people sprinkling it over soft idlis and topping it with a spoonful of ghee. I did the same—and was instantly hooked by the bold flavors.

The next day, I was already out in the local markets, looking to bring home this flavorful masala blend. I finally got one, but of course, I had to make one myself. I searched and found Swasthi's recipe authentic and made my version.

This Idli Podi uses a humble mix of freshly roasted chana dal, urad dal, sesame seeds (til), dried red chili, cumin seeds (jeera), dried grated coconut (nariyal), garlic, curry leaves, and black salt.

A recipe that gathers in just under ten minutes and uses simple pantry ingredients. You may skip garlic if you are making it in Navratri or don't like strong flavors.

Try my other homemade spice blends: chaat masala, chana masala powder, garam masala.

More South Indian Recipes: Idli Sambar Recipe, Upma, Quinoa Upma, Green Moong Dal Uttapam, and Raw Banana Poriyal.

Ingredients

See the recipe card for exact ratio and measurements of ingredients.

• Chana dal and urad dal – Roasted until golden.
• Sesame seeds
• Indian Spices: Dried red chilies, Jeera (cumin seeds)
• Garlic cloves
• Dried coconut- You may use fresh coconut as well.
• Curry leaves
• Salt- Black salt

How To Make Idli Podi Masala

Step 1. Dry roast chana dal

In a heavy-bottomed wok or a pan, add chana dal and roast it on slow or medium heat till it turns golden and aromatic. Set aside.

Chana dal takes a bit more time than urad dal or sesame for roasting.

Step 2. Roast urad dal

In the same pan, roast urad dal till it turns light brown. Keep it aside.

Step 3. Roast Sesame and spices

Roast sesame seeds for a minute. Then add dried red chili, coconut, garlic, curry leaves, and cumin seeds for about 1-2 minutes on slow flame.

Step 4. Cool and blend

Let all roasted ingredients cool completely. Add black salt and grind everything together to a coarse or fine powder, as you prefer.

Step 5. Store in a dry jar

Transfer the idli podi to an airtight jar. It stays good at room temperature for 3-4 weeks.

Expert Tips

• Roast dal separately: Start with chana dal, then urad dal. This is because chana dal takes more time for roasting.
• I have used dried coconut and it makes the podi masala shelf-life longer than fresh coconut.
• Cool completely before grinding: Hot ingredients can release moisture and make the masala clumpy.
• Grind coarsely or fine: Adjust texture based on how you like it—coarse for dosa topping, finer for mixing with ghee or oil.
• Store in airtight glass jars: Store it at room temperature in a cool place on the kitchen counter. It would be good for 3-4 weeks.

Recipe FAQs