Molaga Pudi Recipe
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What is Molaga Podi?
Molaga podi, or “Gun Powder” as it is known in English, is one of the most common side dishes in South India, eaten with a variety of breakfast dishes like idli, dosa, uthappam, etc. It is not just a spice mix. It is a seemingly insignificant condiment on the breakfast plate but it is that subtlety that elevates the whole meal to another level and that is what makes it a must-have in any culinary repertoire.
Molaga podi is not just a spice blend. It’s a testament to the rich and diverse culinary heritage of South India. Its ability to elevate simple dishes into culinary delights makes it a cherished condiment in households and restaurants alike. So, if you haven’t yet experienced the explosive flavors of molaga podi, it’s time to embark on a culinary adventure and savor the magic of this traditional South Indian spice blend.
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What are the Variations of Molaga Podi?
Typically, every family in South India has its own recipe for molaga podi with various combinations and ratios of ingredients. Since molaga podi has also made its way into many restaurants, there are also many combinations to the classic molaga podi - idli molaga podi/ gunpowder idli/ idli gun powder/ gun powder idli podi/ idli molagapodi, or gunpowder dosa/ gun powder podi dosa or Uthamapam with molaga podi chutney.
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Molaga Pudi Recipe
INGREDIENTS
200 gms - Dried Red Kashmiri Chilies
150 gms - Split Chickpeas (Kadal Paruppu/Chana Dal)
150 gms - Split Black Gram (Ulundhu Paruppu/Urad Dal)
2-3 tbsp - Sesame Seeds
Salt to Taste
Jaggery As Per Taste
PREPARATION
Roast the Dry Split Chickpeas, Split Black Gram, Sesame Seeds, and Dried Red Chillies until the lentils start to turn red.
Keep Aside for cooling.
Once they have cooled down completely, add salt and jaggery as per your taste and grind everything together to form a coarse powder.
Et voila! Molaga Pudi is ready to be enjoyed with any of your favourite South Indian breakfasts like idli, dosa, or vada sambar!
