Milagai Podi
Also called idli podi, paruppu podi, dhal powder or 'gun powder', this crunchy spice mixture is stored in an airtight jar. When required, a spoonful or two may be mixed with melted ghee and used like a chatni. This can be sprinkled on bread and butter, either crusty Western style loaves or flat Middle Eastern bread.
Ingredients
3 tablespoons urad dhal
3 tablespoons channa dhal
3 tablespoons coriander seeds
(or ground coriander)
6 tablespoons white sesame seeds
3 tablespoons ground rice
1 teaspoon black pepper or chilli powder
1 teaspoon asafoetida powder
2 teaspoons salt
Directions
In a dry pan roast each kind of dhal separately over medium-low heat until deep golden brown. The larger channa dhal will take longer than urad dhal. Roast coriander seeds until fragrant, stirring constantly. Using ground coriander will save time, but roasting the seeds and grinding it fresh makes for better flavour. Roast sesame seeds until golden brown, stirring so they are all evenly browned. Turn them out of the pan immediately they are done.
After roasting all the seeds and the ground rice, combine and leave to cool on a baking tray. Pound to powder using a mortar and pestle, an electric blender or powerful coffee grinder reserved for spices. The ingredients should be powdered finely, but there will be crunchy bits of dhal which give it texture. Mix with the ground pepper or chilli powder, asafoetida and salt and store in an airtight jar.
To prepare the milagai podi for serving, melt 2 teaspoons of ghee, add 1 tablespoon oil, and stir in 3 tablespoons powder or sufficient to make a thick paste. This is served with idli or dosai. It can also be sprinkled on in powder form. Try it on fresh bread and butter or steamed potatoes.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)