The Idly and dosai are the ubiquitous breakfast items in every South Indian household. The Molaga podi / powder is served in most homes, as a accompaniment to them , drizzled liberally with ghee or gingelly oil. Idlis smeared with idly podi is favourite for train travel and car journeys, as it hardly get spoiled, keeps good for a day or two. This powder is available in stores but can be easily made at home and stored for a month or more. When one doesn’t have time to make chutneys along with idly or dosai this podi makes for a ideal combination. Can be made in bulk and stored for more than a month.
Recipe taken from Cook and See Part – 1
- Dried Red chillies – 3 cups ,
- New tamarind – lemon sized,
- Black gram dal – 1/4 cup,
- Bengal gram dal – ¼ cup,
- Gingelly seeds – 1/4 cup,
- Kopra or dry coconut(preferred) or fresh coconut desiccated – 1 cup,
- Mustard – 1 teaspoon,
- Asafoetida powder – ½ teaspoon,
- Jaggery – a small lump (marble size),
- Oil for shallow frying – 6 tablespoon,
- Salt ½ cup
1. In a deep pan , dry roast the gingelly seeds till it pops.
2. Add 3 tablespoons of oil in deep pan and shallow fry , the red chillies till they become crisp . However do not blacken them while frying them Keep aside .
- While using the red chillies, in making powders or adding in kuzhambus or gravies, remove the stalk and use.
- If coconut is omitted in the above recipe, you could increase the quantity of the gingelly seeds by doubling their quantity .
- Tamarind too can be omitted, Red chillies, mustard and the dals could be shallow fried to reddish brown and powdered along with salt, to make Idly molagapodi.