Idli Milagai podi with garlic | Side dish for Idli dosa

 Milagai podi | Molaga podi is a classic combo for idli|dosa. I have already posted Milagai podi in Jeyashri's kitchen. This is another version of milagai podi with garlic. Usually in our home we do not add garlic in Milagai podi. A friend shared with me this version of idli milagai podi and also shared with me a portion of the same with me. It tasted very well. The original version she told was to add 2 cloves of garlic but i wanted the garlic flavour to be little more and so i added more garlic. Try this out and let me know how it turned out.

Idli Milagai podi with garlic

  Preparation Time : 5 mins | Cooking Time : 15 Mins |Serves: 1/2 cup

    Black urad dal   1/2 cup
    Red chili  10-15
    Garlic   10-15 cloves
    Salt  as needed
    Curry leaves  few (optional)
     

Method:

• Take out the skin of garlic and keep it aside.
• In a pan add the red chili and roast it in a low flame till it slightly changes colour. Do not get it burnt.
• Keep it aside.

• Add urad dal in the same pan. I used the black urad dal. You can use white urad dal too.
• Add the curry leaves also and roast it till it emits a nice aroma and the dal changes the colour.
• Roast in a medium low flame and ensure it won't get burnt.

• Allow this to completely cool.
• In the pan add the garlic and add salt. Let this roast in a low flame without getting burnt. 
• Roast till it get slight golden brown colour. 

• Once done, let this be in the pan itself. 
• If the garlic pods are big, chop them roughly and roast. 
• Allow everything to cool and grind into a fine powder.

• Idli molagapodi is ready. 
• This can be stored in an airtight container and stored for 2 weeks.

Notes:

1. If the garlic pods are big, chop them roughly and roast this.
2. You can replace black urad dal with white urad dal.