A quick, tasty, and spicy side dish for idly and dosai made using an heirloom recipe.
Ingredients: Bengal Gram, Black Gram, Red Chilli, Salt, Asafoetida
TRADITIONAL CHILLI POWDER FOR IDLI / DOSAI
Serving Directions (serves 4)
For every 1 tsp Thaligai Milagai Podi, add 2 tsp gingelly oil. Serve with Idli or Dosai.
TIP: If you have 8 leftover idlis, break them by hand. In a kadai on medium heat, heat 1 tbsp gingelly oil or ghee, 1 tsp mustard seeds, 1 tsp urad dal. When the mustard starts to splutter, add 2 chopped green chillis, 6-8 curry leaves. Saute for 30 seconds. Add the crushed idlis and fry for two minutes. Add 2 tbsp of Thaligai Milagai Podi. Serve idly upma with chutney.
Milagai Podi (serving size 1tsp)
Calories from Fat