Meena's Taste Mantra

Homemade Molaga Podi | Gun Powder | Idli Dosa Chutney Powder

Molaga Podi also known as Idli - Dosa Podi or as we like to call it -"Gunpowder chutney", is a very delicious accompaniment that goes well with all types of Dosas, Idlis and Uttappams. These can be served along with a dash of Til (sesame) oil or butter.

It is very easy to make and the best part is you can make it in large quantities and store them without refrigeration for a month. Once refrigerated, they will keep their freshness intact and can be used for 5 to 6 months.

Ingredients:

1 cup Channa dal

1 cup Urad dal

1 tspn Black Til (Sesame)

2 gms Compounded Hing (Asofoetida)

1/4 cup Curry leaves

2 cups Gota Red mirchi (this is for medium spice, adjust accordingly)

1/4 tspn Oil

To taste Salt

Method:

In a pan, dry roast the black til and keep aside in a plate.
In the same pan, dry roast the channa dal and the curry leaves till the channa dal changes into a deep golden yellow colour. Take care that it does not get burnt. Transfer this along with the roasted black til.
Dry roast the urad dal also in the same pan and transfer to the same plate.
In the same pan heat the oil and roast the compounded hing in the same. Ensure the gas is on medium flame. The hing will puff once its done.
Once the hing is puffed add the red mirchis and roast them. Take care that the mirchis do not get burnt. They should turn crisp.
Once all the roasted elements are cooled, add them to a mixie jar along with the salt and grind them coarsely.
Check for salt and adjust as per taste.
Transfer into an air tight container.

These form a very handy accompaniment for lunch boxes along with dosas, idlis and uttappams. Normally a train journey by any SouthIndian will surely have this Idli-podi as a pack and carry option!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.