Molaga Podi/ Idli Spice Powder

This spice powder - is just an accompaniment to most south Indian tiffin items, but its such a quitessential part of a Tambrahm breakfast that I dont remember starting a day without it for breakfast.

Very easy to prepare, this can be stored upto several weeks and is also an easy substitute to chutney or sambhar.

Also a major ingredient for podi idli, where idlis are tossed in this spice powder and served as a quick snack.

Time taken : 10-15 min.

Ingredients :

1. Chana Dhal - 1 Cup

2. Half Urad Dhal - 1 Cup

3. Sesame seeds - 1/2 Cup (Optional but recommended)

4. Salt - to taste

5. Red chilles - 4-5 (Depends on your spice level)

6. Asafoetida - 1 tsp.

7. Oil - 1 tsp.

8. Curry leaves - 5-6 (optional)

9. jaggery - 1 tsp. (optional)

Method :

1. Heat a pan, add a drop of oil and fry the chillies and curry leaves (if adding) for 2-3 min. Adding oil will ensure that the chillies dont give you a cough on frying.Set them aside.

2. In the same pan, Add the chana dhal and urad dhal and dry roast them evenly, this is a very easy but important step. Roast till they get to an even golden

brown color. This process also crisps the dhal and imparts a nice taste to it. Transfer it to a plate to let it cool and set aside.

3. Now in the pan, Add the sesame seeds and dry roast till it turns golden brown.

4. After all the ingredients are cooled down, add them to the mixer jar, add salt, asafoetida and jaggery and grind them to a fine powder.

Mix it with oil and Serve it with hot idlis or dosas, above pic for reference ;-). Store the rest in a container, it will stay good for atleast 2 months.

Notes :

1. If you like garlic, that can be added too. Fry it along with the chillies and curry leaves.

2. Typiclly mixed with sesame oil and consumed.

#chutneysdips #ind