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 G arlic 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.

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