Kopparai Thengai Idli Milagai Podi Recipe | Dry Coconut Idli Milagai Podi Recipe
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.
Servings: 500 gram
Heavy Bottomed Pan
- 1 cup Dry Coconut / Dessicated coconut a cup = 250 ml
- 1 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 cup Urad Dal
- ½ tsp Asafoetida (Asafetida / Hing)
- 2 cups Red Chili tightly packed (adjust to your spice level)
- 1 tsp Salt adjust to your taste
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.
Serving: 1tbsp | Calories: 16kcal | Carbohydrates: 2.8g | Protein: 1g | Fat: 0.2g | Cholesterol: 2.8mg | Sodium: 148mg | Potassium: 34mg | Fiber: 0.6g | Sugar: 0.4g