Milagai Podi (Gun Powder)

• 100 g Yellow Split Chickpeas, roasted
• 100 g Split Black Gram, roasted
• 50 g Sesame Seeds, toasted
• 1 tsp Cooking Oil or Ghee
• 8 Dried Red Chillies, roasted
• ½ tsp Asafoetida
• 1 tbsp Black Jaggery
• 1 tbsp Salt
• 15 ml Cooking Oil or Ghee
• Idli

Preparation

1. Step 1 · 325°F / 163°C · 8 minutes

   0:42
   Roast the yellow split chickpeas in a pan on low flame until they become nutty and aromatic, about 8 minutes. Watch for the nuttiness in flavor and aroma rather than a change in color.
2. Step 2 · 325°F / 163°C

   1:57
   Add the split black gram to the pan and roast until nutty. Then add white sesame seeds and roast together until the sesame seeds are toasted as well. The pan should be at ultimate heat at this point.
3. Step 3 · 325°F / 163°C

   4:26
   Transfer the roasted lentils and sesame seeds to a bowl to cool. In the same pan, add a few drops of oil and roast the dried red chillies with stalks snipped off. Roast on low heat, watching carefully as there is a thin line between perfectly roasted and burnt. Transfer to the bowl when done.
4. Step 4 · 15 minutes

   5:54
   Once all roasted ingredients have cooled to room temperature, add asafoetida powder, black jaggery powder, and salt. Mix all the ingredients together thoroughly.
5. Step 5

   6:51
   Transfer the mixture to a mixer grinder and grind to a coarse consistency—somewhere in the middle, neither too coarse nor completely powdered. Blitz in intervals, bringing the mixture back to the center between pulses. Let cool to room temperature after grinding as it warms up during the process.
6. Step 6

   8:29
   To serve, place the powder on a plate, create a small well in the center, and add gingelly oil, coconut oil, or ghee. Mix with your finger until a paste forms. Generously apply or roll the idli in this condiment and enjoy.