Idli/Dosai Molaga Podi (Dry Chutney Powder for Idlis, Dosas)
Idli molaga podi translates as chilly powder for idli. Fondly, referred to as “gunpowder” by friends as it is spicy – fataakedar! Various names this one has, molaga podi, kara podi, karam podi, or just dosai/idli podi … Each home has its own variation and version of the podi. This podi/powder is a mandatory item in my stock. Heres, my version.
Bengal gram split (Chana dal): ¼ cup
Black gram skinned and split (Dhuli Udad dal): ½ cup
Red Chillies: 6-7
Sesame seeds (Til): 2 tablespoons
Salt to taste
Asafoetida powder (Hing): ½ teaspoon
*I use more udad dal to chana dal. You may also use only udad dal or equal portions of udad and chana dal. Depending on how you like the chutney powder, you can vary the proportions. For those following a low potassium diet, you may substitue a singificant amount of dal with rice – this is from “J” aunt’s version. You can read the version for diets requiring low-potassium here on my blog.
- Dry roast the first four ingredients individually in a skillet/sauté pan (kadhai/wok). Constantly monitor and stir them to ensure that they toast evenly and don’t burn. When roasting these ingredients, ensure the kitchen is well-ventilated … espeically for the red chillies – If roasting the red chillies poses a problem, you may use a combination of a teaspoon of red chilly flakes and a teaspoon of red chilly powder. In that case, you can place the chilly powder/flakes combination in a plate and add the hot roasted dals over it.
- All ingredients should be roasted to a golden brown color. Set aside to cool to room temperature.
- Once cooled, grind them to a coarse powder in a coffee/spice grinder or the chutney jar of a desi mixer grinder.
- Now, add the salt and asafoetida powder and mix thoroughly.
- Store in a clean dry jar.
- To prepare the chutney, take about 1-2 teaspoons of the powder and add oil to make a paste. Enjoy with idlis or dosas. You can use sesame (Til) oil or ghee for an extra rich taste for the chutney.
- You can freeze the powder to keep it fresh for about 3-4 months or so.
Note: Suggest roasting and grinding them separately as time required for the ingredients vary. If roasted together, the finer ingredients might char. If they are ground together, the powder would be inconsistent with the dal not ground well and the sesame seeds as a mushy mix.