Any south indian meal is never complete without the fluffy Idlis and the spicy powder accompaniment – MolagaiPodi. As litle kids, whenever Maduraiamma used to give us dosas or idlis, the most favoured side would be the MolagaiPodi. Doused with nutty sesame oil which is well mixed in, nothing can ever beat this taste. Many times I would go for seconds of the podi rather than the idlis itself! This powder is not ground completely smoothly, but has a coarse grainy texture to it. with bits and pieces of the ingredients showing up here and there., which imparts an unusual taste to it. I always make a batch ahead of time and store it in an air-tight container for keeps!
1/2 Cup + A a handful of Bengal Gram.
1/2 Cup Urad Dhal.
15-18 Dry Red Chillies.
3/4 of 1/4 Cup of White Sesame Seeds.
1 Tsp Salt.
3-4 Curry Leaves.
- In a kadai add a little oil and roast the bengal gram on medium low flame until it turns a darker shade and you find the aroma of roasted dhal. Set aside in a dry mixer jar.
- In the same kadai roast the urad dhal and the red chillies separately. Take care to see that the roasting is uniform and yet does not burn. Keep the flame low.
- Add the urad dhal and the red chillies also to the mixer jar.
- Finally roast the white sesame seeds and when its almost getting done, add the curry leaves and hing and salt.
- Immediately transfer to the mixer jar.
- Allow a couple minutes to cool and pulse to a near smooth powder.
- Store in an air tight container and enjoy Molagaipodi with gingely oil along side of Cracked Wheat & Oats Idlis, Masala Dosa or Adai.