Milagai Podi / Idli & Dosa Podi / Chilli Spice Blend

Milagai podi (chilli spice powder) is used as an accompaniment to idlis, dosas, adais, and other South-Indian crepes. A teaspoon of milagai podi is mixed with some sesame oil to make a slightly thin paste. Pieces of idli/dosa are then dipped into it for a spicy, flavorful bite. It is freshly made at home, with each household having its own slightly unique twist to their recipe. But the basic ingredients are the same. For example, my grandma adds some jaggery to make it more flavorful and palatable for us kids (well, we were kids at least back then). I need to ask my mom for her recipe and record it here sometime.

This recipe is my mother-in-law's. Milagai podi is slightly coarse in texture. It gives a nice crunch, especially when it is had with idli.

Ingredients:

1. 15-20 dry red chillies
2. 1/4 cup bengal gram dal / kadala paruppu
3. 1/4 cup split dehusked urad dal / ulutham paruppu
4. 1/4 cup white sesame seeds
5. 1/2 teaspoon hing / asafoetida
6. 2 tablespoons sesame oil
7. 1 teaspoon salt or as needed

Preparation:

1.  Dry roast white sesame seeds on low-medium heat until it begins to change color. Remove from heat and cool.
2. In 1.5 tablespoons oil roast bengal gram dal and urad dal along with hing. Roast on low-medium heat until the dals begin to change color. Remove from heat and cool.
3. In the remaining oil, fry the red chillies for a couple of minutes until they begin to change color and release their spicy scent. Take care not to inhale too much of it. Remove from heat and cool.
4. First powder the white sesame seeds to a slightly coarse powder and set aside.
5. Then grind/powder the dals coarsely (like the texture of sand)
6. Finally grind the chillies and mix all the ground powders with salt. 

Store in air-tight container for about 4-6 months. For an extended shelf-life, store the spice mix in the refrigerator.