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.
15 thoughts on “Idli Molagaipodi – Gun Powder for Idli & Dosa.”
Mologapodi with chutta ennai is a deadly combo…. After a long time, nice to see Maduraiamma mentioned.
My fav and life saver during our busy times…looks so good
My all time favourite, can have two more idlies or dosas with this molagaipodi..
Me too planning to post idly podi with sesame seeds. My fav 🙂
My favorite idly podi…Thanks for sharing…Idly looks so soft
Yummy….All time fav..:)
It looks absolutely stunning and mouth watering 🙂
I make similar way only yhing is I leave it more coarse as I like that way… 🙂
the pongal was very yummy n my MIL n FIL liked it very much ..they told me to make this dish at least once a week :)…thanks for sharing such a wonderful dish…i tried ur tomato carrot chutney too ,will post it soon 🙂
Super Yummy Recipes
Thanks for stopping by my space.I greatly appreciate having a great cook like you visit my blog. Molagaipodi is a must with Idlli in my house,I make this a bit different.Will try your way and let you know how it turned out.:)
I always come here for a quick inspiration and am never disappointed:)
Help!…. neophyte cook!….
1. How much hing?
2. Which oil? I have sunflower, Sesame, Coconut and mustard. Which would be the most authentic oil to use?
3. Do we add oil before roasting urad daal and the red chillies
4. I see that your chillies are bullet shaped… I get long dry red chillies in South Africa…
Please advise…. please… please…
it was good and easy
Thank you so much for the comments.