Idli Molagapudi - Variant 2

Idli molagapudi or Gun powder is an integral part of any South Indian home.It id used as an accompaniment with idlis, dosa , chapathi etc. I love to experiment with different combination of ingredients of this podi  each time I make them. I have already posted the recipe for very typical or traditional recipe which is followed in most homes .
Today's recipe is a mild change with addition of some extra ingredients. Do try and give me your feedback friends!

Preparation Time : 10 mins
Roasting Time : 5 mins
Complexity : simple

Ingredients
1 cup channa dhall/ gram dhall
1/4 cup udad dhall / black gram dhall
3/4 cup fried gram / chatni dhall /pottukadalai
7-8 dry red chillies (paandi / gunturu variety)
3-4 byadgi chillies
few curry leaves
small piece of tamarind
1/2 tsp powdered jaggery
salt as needed
pinch of asafoetida
1-2 tsp oil

Method

• Heat the oil in  a pan,fry the curry leaves until crisp and keep aside.
• In the same pan, roast the channa dhall and udad dhall until crisp and light brown, followed by the red chillies till they turn crisp.
• Lastly,in the same pan lightly roast the fried gram till it becomes just warm.
• Let all these ingredients cool for a few mins and then add these to a blender along with salt, jaggery,tamarind ,asafoetida and grind to a semi coarse powder .
• Transfer to an airtight container and use a dry spoon always for prolonged shelf life.

tips
 The spice powder will be slightly warm when you take it off the blender,so let it cool down slightly before closing with a lid .

Some other Molagapudi variants for Idli Dosa that you can try from my blog are:

• Karvepillai Podi - Curry leaves powder (video recipe)
• Idli Dosa Molagapudi - variant 1    (video recipe)
• Hurigadle Podi - Fried gram podi
• Peanut Podi - Verkadalai Podi