Idli milagapodi with peanuts, Side dish for idli dosa

Idli milagai podi | Idli podi with peanuts, a perfect side dish for idli| dosa and an easy to make podi too. I have share idli milagai podi recipe with video and also idli milagai podi with garlic too. Idli milgai podi is a very staple one at our house and my love for it is even more special. For me idli podi is a must irrespective of the side dish i make for idli dosa.. This idli molagapodi recipe i learnt from my cousin, is with the addition of peanuts. I remember her version is bit different from mine and her kids love her idli podi very much. So i casually asked her the recipe, during one of our chats last week. She shared the recipe with exact measurements. This podi recipe is a super duper hit at my place. So if you are looking for a variation in usual milagaipodi, do try this one and i am sure you will love it.

Idli molagapodi with peanuts

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 1.5 cups(approx)
• Author: Jeyashri
• Recipe Category: Breakfast
• Description: Idli milagai podi | Idli podi with peanuts, a perfect side dish for idli| dosa and an easy to make podi too.

   Urad dal  1/2 cup
   Channa dal  1/2 cup
   Sesame seeds  1/4 cup 
   Raw peanuts  1/4 cup
   Red chili  1 cup
  Jaggery  a small piece
  Salt  as needed
  Asafoetida  2 pinches
  Oil  2 tsp

Method :

• In a pan add 1 tsp of oil and roast the urad the dal. Roast till it turns nice golden brown. 
• Ensure not to get it burnt. Roast in a medium low flame. 
• Take it out and add the Channa dal now. 
• Roast till it becomes golden brown.
• Take it out and keep aside. 
• Add the sesame seeds and toast them till golden brown.
• Keep the flame very low, sesame seeds tends to get roasted very soon. 
• Take it out and keep it aside. 
• Add the peanuts. It's ok to use the skinned peanuts. 
• Roast and keep it aside. No need to take out the skin.
• Add the remaining 1 tsp of oil.
• Add the red chilis and roast for few minutes, without getting them burnt. 
• Switch off the flame and add the asafoetida and salt.
• Allow the ingredients to cool completely. 
• Grind the roasted urad dal, channa dal and red chilis first. 
• Once it coarsely ground, add in the peanuts and sesame seeds.
• As the peanut and sesame seeds tends to leave oil, we are just pulsing it for few seconds.
• Add the jaggery along with this. This will balance the spiciness of the molagapodi. 
• Once it is done, transfer it to a plate and cool for 10 minutes.
• Sometimes the heat of the mixie may change the taste. So before adding it to the box, cool it completely and store it.
• As we add peanuts to this, it is better to use it in 2 weeks, else the peanut will give a different smell. 
• else you can store this in the refrigerator for a month too.

Notes:

1. Ensure the dals are roasted till golden brown color and don't burnt it. 
2. Peanuts can be added with skin and it will not give any bitterness to the molagapodi.

   

Method with step by step pictures :

• In a pan add 1 tsp of oil and roast the urad the dal. Roast till it turns nice golden brown. 
• Ensure not to get it burnt. Roast in a medium low flame. 

• Take it out and add the Channa dal now. 
• Roast till it becomes golden brown.
• Take it out and keep aside. 

• Add the sesame seeds and toast them till golden brown.
• Keep the flame very low, sesame seeds tends to get roasted very soon. 
• Take it out and keep it aside. 

• Add the peanuts. It's ok to use the skinned peanuts. 
• Roast and keep it aside. No need to take out the skin.

• Add the remaining 1 tsp of oil.
• Add the red chilis and roast for few minutes, without getting them burnt. 

• Switch off the flame and add the asafoetida and salt.
• Allow the ingredients to cool completely. 

• Grind the roasted urad dal, channa dal and red chilis first. 
• Once it coarsely ground, add in the peanuts and sesame seeds.
• As the peanut and sesame seeds tends to leave oil, we are just pulsing it for few seconds.
• Add the jaggery along with this. This will balance the spiciness of the molagapodi. 

• Once it is done, transfer it to a plate and cool for 10 minutes.
• Sometimes the heat of the mixie may change the taste. So before adding it to the box, cool it completely and store it.
• As we add peanuts to this, it is better to use it in 2 weeks, else the peanut will give a different smell. 
• Else you can store this in the refrigerator for a month too.

Notes:

1. Ensure the dals are roasted till golden brown color and don't burnt it. 
2. Peanuts can be added with skin and it will not give any bitterness to the milagai podi.