Molagai Podi please...
An indispensable item in any South Indian household - the Milagai/Mulagai Podi,( infamously called as 'gun-powder' by many) is a delicacy that has been taken for granted. In the olden days, mothers always made it and kept them in jars or bottles in the kitchen cupboards. It was a basic necessity and no kitchen would be without it. However, each one will differ in how it tastes, due to the ingredient mix, ingredient quality, process style and even just how it is stored. Irrespective, they will all taste heavenly. The unique texture and flavor of the molaga podi made by my mother still bring backs fond memories. We used the left over oil that was used for frying pappadams (mostly coconut oil) to mix with the podi. The combination was unbeatable then and we do that here at home even now.
Idli/Dosai Milagai Podi Recipe:
Ingredients:
Urad Dal (white, split) - 1
Chana Dal - 1/4
White Sesame Seeds - 1 table spoon for a cup of urad dal
Pepper Corns - 2 table spoons for a cup of urad dal
Red Rice (or any parboiled rice) - 1/4
Dry Red Chillies - A handful and a half for each cup of urad dal (should be adjusted depending on the tolerance for the hotness)
Hing - 1 table spoon per cup of urad dal
Salt - as needed
Urad Dal (white, split) - 1
Chana Dal - 1/4
White Sesame Seeds - 1 table spoon for a cup of urad dal
Pepper Corns - 2 table spoons for a cup of urad dal
Red Rice (or any parboiled rice) - 1/4
Dry Red Chillies - A handful and a half for each cup of urad dal (should be adjusted depending on the tolerance for the hotness)
Hing - 1 table spoon per cup of urad dal
Salt - as needed
Process:
Roast all items individually, without burning. The sesame seeds will get burnt fast. So, add it while urad dal is getting roasted. Same with Hing. Urad dal should just turn to a light brown, not black. Rice will get puffy and crisp. That is fine. Roast the red chillies in slow heat (will take more time) after the rest of the ingredients are done. Don't let it turn black. The ingredients, except rice and red chillies, can be mixed while they cool down. Grind the red chillies first to a nice powder. Add everything else, except rice, to it and blend to a coarse state. Add rice and salt. Blend to a fine coarse state (not fine powder). The rice is added to give crispiness and you should be able to feel it. Let the powder cool down before storing in an airtight container.
Roast all items individually, without burning. The sesame seeds will get burnt fast. So, add it while urad dal is getting roasted. Same with Hing. Urad dal should just turn to a light brown, not black. Rice will get puffy and crisp. That is fine. Roast the red chillies in slow heat (will take more time) after the rest of the ingredients are done. Don't let it turn black. The ingredients, except rice and red chillies, can be mixed while they cool down. Grind the red chillies first to a nice powder. Add everything else, except rice, to it and blend to a coarse state. Add rice and salt. Blend to a fine coarse state (not fine powder). The rice is added to give crispiness and you should be able to feel it. Let the powder cool down before storing in an airtight container.
Mix it with ghee/sesame oil and have it with dosai or idli.
(photo credit: healthy food kitchen)
- originally posted in my Facebook page
- originally posted in my Facebook page
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