Key facts
| From | South India |
|---|---|
| Stays fresh | 3 months · check your jars |
| Used in | 1 of our dish |
Ingredients
- 30 g Split black gram (for tempering)
- 20 g Split chickpeas (for tempering)
- 15 g Dried red chillies
- 10 g Sesame seeds
- 1 g Asafoetida
- 2 g Curry leaves (optional)
- 3 g Jaggery (a little)
Method
- Roast the dals until golden, then the chillies and sesame.
- Cool and grind coarsely with salt, hing and jaggery.
Keeps two months.
- Make a well in the powder and pour in sesame oil before dipping.
Families and regions make this differently. Treat these amounts as a starting point and adjust to your taste.
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Frequently asked questions
What is in milagai podi (gunpowder)?
Split black gram (for tempering), split chickpeas (for tempering), dried red chillies, sesame seeds, asafoetida, curry leaves, jaggery.
How long does homemade milagai podi (gunpowder) keep?
Keeps two months.
How do I use milagai podi (gunpowder)?
Mixed with sesame oil or ghee and eaten with idli and dosa.
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