October 10, 2018

Idli Molagapudi - Variant 2

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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

idli molagapudi, gun powder, molahapudi, dosa moladapodi, idli malgapudi, idli dosa molgapodi,

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


  • 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.

 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:

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