Molaga Podi also known as gun powder is most popular of south India’s rich tradition of chutney powder . A popular accompaniment to Dosa , Idly and Uttapams . In our house my daughters need molaga podi even if there is chutney and sambar for Idlys . No matter how many varieties of chutneys are served as side dish for idly , I always prepare this podi . I also use this powder as masala for various vegetable stir fry , idly fry , shevaiya stir fry etc .

Ingredients :

1 .Urad dal – 3/4 cup .

2 . Chanda dal – 3/4 cup .

3 . Red chillies – 30 – 35 you may increase or decrease the quantity on your tolerance and type of chillies .

4 . Asafoetida – one big chick peas sized .

5 . Crystal Salt – 2 tbsps if using table salt use less or as required .

6 . Oil for frying – 1 – 2 tsp .

Method :

1 . In a pan dry roast urad dal and chana dal one by one separately on a low flame , until they becomes golden brown colour . Make sure not to burn the contents of the pan by constantly stirring .

2 . Take the dals from pan and keep aside to cool .

3 . In the same pan add a little oil and fry asafoetida piece on low flame for 1 – 2 minutes , take out from pan and add to the dals .

4 . In the same pan add little oil and roast the red chillies on low flame , until chillies are roasted nicely and the chillies change colour , remove from flame and keep aside to cool .

5 . In the same pan dry roast the crystal Salt for 2 – 3 minutes .

6 . Let the all ingredients be cooled .

7 . Now grind together , red chillies , Chana dal , urad dal , asafoetida and salt to corse powder .

8 . Let them cool for some time , then store it in a air tight container ,so that the flavour stays for long time .

9 . Serve with Idly , Dosa or Uttapams .