Idli Milagai Podi is one of the popular accompaniment for Idli & Dosa made with red chilies and dals. Just making a slight inclusion or variation, we can make Dry Coconut Idli Milagai Podi which would be much more tastier compared to plain Idli Milagai Podi. The main ingredient that is additional to the conventional idli Milagai powder is Kopparai Thengai (Dry Coconut). The wonderful aroma and taste of the dry coconut makes this podi so yummy. Kopparai Thengai Idli Milagai Podi (Dry Coconut Idli Milagai Podi) is a best accompaniment for Idli, dosa or even for Upma. This podi has a good shelf life like our conventional Idli Podi. Store this podi in an air-tight container and use only dry spoon to have a long shelf life.
Recipe card to make Kopparai Thengai Idli Milagai Podi
Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 500 gram
Calories: 16kcal
Kopparai Thengai Idli Milagai Podi is a dry spice powder and a great accompaniment for Idli / Dosa made using Dry coconut, dals and other spices. The wonderful aroma and taste of the dry coconut makes this podi so yummy. It's easy to make and have long shelf life.
Print Recipe
Ingredients
- 1 cup Dry Coconut / Dessicated coconut a cup = 250 ml
- 1 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 cup Urad Dal
- ½ teaspoon Asafoetida (Asafetida / Hing)
- 2 cups Red Chili tightly packed (adjust to your spice level)
- 1 tsp Salt adjust to your taste
Instructions
- If you have kopparai thengai (Dry coconut), you can chop them into pieces and pulse it in the mixer and take it in a bowl. You can also use dessicated coconut.
- Heat a pan, add dry coconut to the pan and in medium flame, dry roast the coconut gratings till you get a nice aroma. You don’t need to make it brown. Take the roasted coconut in a plate.
- Add bengal gram dal to the pan and dry roast them till they are slightly golden brown. Take this aside in the same plate where you have roasted coconut.
- Then, to the pan, add urad dal and roast the urad dal till the dal turns slightly golden color. At this stage, add hing and give a quick saute and then remove the dal from the pan and take this also in the same plate.
- Then to the pan, add red chilies and dry fry them for couple of minutes. Do not burn the chilies. Take the chilies to the plate and allow all the roasted ingredients to cool off. Then add all of them in a mixer along with salt and grind it to a coarse powder.
- Store the Dry Coconut Idli Milagai Podi in an air-tight container and while serving Idli, dosa or upma, add 1 tablespoon of this kopparai thengai podi and add gingelly oil and mix well and relish the Thengai Milagai Podi with Idli / dosa / upma.
Nutritional Info
Nutrition Facts
Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe
Amount Per Serving (1 tbsp)
Calories 16
Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Cholesterol 2.8mg1%
Sodium 148mg6%
Potassium 34mg1%
Carbohydrates 2.8g1%
Fiber 0.6g3%
Sugar 0.4g0%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step picture :
- If you have kopparai thengai (Dry coconut), you can chop them into pieces and pulse it in the mixer and take it in a bowl. You can also use dessicated coconut. Heat a pan, add dry coconut to the pan and in medium flame, dry roast the coconut gratings till you get a nice aroma. You don't need to make it brown. Take the roasted coconut in a plate.
- Add bengal gram dal to the pan and dry roast them till they are slightly golden brown. Take this aside in the same plate where you have roasted coconut. Then, to the pan, add urid dal and roast the urid dal till the dal turns slightly golden color. At this stage, add hing and give a quice saute and then remove the dal from the pan and take this also in the same plate.
- Then to the pan, add red chillies and dry fry them for couple of minutes. Do not burn the chillies. Take the chillies to the plate and allow all the roasted ingredients to cool off. Then add all of them in a mixer along with salt and grind it to a coarse powder.
- Store the Dry Coconut Idli Milagai Podi in an air-tight container and while serving Idli, dosa or upma, add 1 tablespoon of this kopparai thengai podi and add gingelly oil and mix well and relish the Thengai Milagai Podi with Idli / dosa / upma.
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| Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe |
