Idly podi or mulaga podi or gun powder
Idly is a famous South Indian breakfast item. Idly’s and dosas are served with sambar,chutney and molaga podi. Though we love all the three, it is not easy to prepare sambar and chutney daily. We can make idly podi and store them in advance.Mulaga podi is famous accompaniment for idly or dosa. It is a mix of urad dhal ,channa dhal and other spices.Today I am giving my amma’ s way of making mulaga podi. Whenever I visit India my amma will prepare mulaga podi and pack it for me.
This time I was planning to learn all variety of masala powders from her.
- 1 cup urad dhal
- 3 tbsp channa dhal
- 100 grams red chillies
- A small piece of stone asafotedia
- 1 tsp coconut oil
- Salt to taste
In a pan Heat 1 tsp spoon of coconut oil and fry stone asafotedia. When it is fried take put and keep aside.(if you are using powder form of asafotedia you can add 1/4 spoon )
In the same oil fry urad dhal and channa dhal separately till it turns to reddish brown color.Take out and keep aside.
In a drop of oil fry red chilies. Sauté continuously.when fried take out from pan.
In a mixi jar add red chillies ,asafotedia and enough salt for molaga podi and powder it nicely.
When red chillies are powdered add dhals together and powder. Powder the dhals coarsely.
Do not powder very smooth
Store in an airtight container. We can store this for months in fridge .
Option: You can add 1 tbsp fried thil and powder with dhals.