How to make Molagapudi~Molagapodi ~ South Indian Gun powder

Name: How to make Molagapudi~Molagapodi ~ South Indian Gun powder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup split Black lentil (Urad dal Split black gram); 1 cup Bengal gram (Channa dal); 6 Kashmiri Red chillies (or use Bedgi too); 6 Spicy Red Chillies (Guntur/ Pandi variety preferred, adjust spice); 2 TBSP Sesame seeds (Ellu); 1 TBSP Oil (Sesame / Groundnut oil preferred); 1 tsp salt; 1/2 tsp Jaggery (optional, but recommended); 1 tsp Hing (asafoetida)

Jump to Recipe Print Recipe

Molagapudi, or “gunpowder,” is a bold South Indian spice blend of roasted lentils and chillies, typically served with oil or ghee with Idli and Dosa.

Historically, flavoured powders –podi (Tamil) / pudi (Kannada)have been part of South Indian Cuisine, particularly in the states of Andhra Pradesh, Karnataka, Tamilnadu. Andhra has its share with Kandi Podi which goes well with rice and ghee, and is a great starter with its fiery red chilly powder giving way to Gonghura thokku (another flavourful chutney made of Gonghura leaves) also mixed with oil and eaten with rice. Karnataka has its share with Chutneypudi and Tamilnadu has this Idli Dosai Milagai Podi / Molagapudi / Molagapodi (All names work!)

Karnataka is famous for Chutney pudi (which goes well with akki rotti, ragi rotti equally) and I remember mom and grandma making these by the gallon and packing it for the cousins and relatives who wanted to carry a whiff of homeland and comfort food with them to wherever they were travelling.

As described in my post on Idli, Molagapudi (loosely translated as Gun powder) is one such accompaniment to Dosas and Idlis alike, dunked in sesame oil. In my experience, there are the Tamilnadu and the Karnataka versions of Molagapudi, which varies with texture and some ingredients. But I can vouch that my mom makes the best Molagapudi in the whole world ! So, this one’s from my mom’s recipe box 🙂

Molagapudi, or "gunpowder," is a bold South Indian spice blend of roasted lentils and chillies, typically served with oil or ghee with Idli and Dosa.

Some of the homemade spice powders you may like on the blog

Flaxseed Molagapodi

Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.

Check out this recipe

Navaratri Sundal Podi + how to make Karamani Sundal using Sundal Podi

Sundal Podi is a ubiquitous spice powder mix used to season Sundal (or legume Stir fry). It can also be used in vegetable stir fries as an aromatic seasoning.

Check out this recipe

Moringa Spice Powder | Murungai Keerai Molagapodi

Moringa Spice Powder | Murungai Keerai Molagapodi is a spice powder/ condiment made with mixed lentil & super food moringa leaves. Served with Steamed rice or Idli-Dosa

Check out this recipe

Karivepalai Podi ~ Curry leaf Spice Powder

This podi is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa.

Check out this recipe

This is a delicious, Vegan + GF iron-rich Spice powder (Condiment) made with Curry leaves, lentils and basic spices. Eaten with steamed rice or with Idli / Dosa.

Kakarakaya karam | Andhra Style Bitter Gourd Spice Powder

Kakarakaya Karam Podi or Bitter gourd Spice powder is an Andhra special Condiment. It is eaten with steamed rice or idli / Dosa with a generous addition of ghee.

Check out this recipe

Menthye Hittu | Menthyada Hittu

A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals

Check out this recipe

Bombay Sandwich Masala | How to make street style Sandwich Masala at home

Bombay Sandwich masala is a quick and handy spice powder that can be used to make street style sandwiches. It can also be used to top Chaats / Indian style salads.

Check out this recipe

Lasanachi Chutney | Maharashtrian Dry Garlic Chutney Powder

Lasanachi Chutney or Vada pav chutney is a dry chutney powder used as a spicy, pungent accompamiments to Bhakri, Rice, Thalipeeth and Vada Pav.

Check out this recipe

Preparation Time : 5 minutes ; Cooking Time : 5 mins ; Grinding time : 5 mins

What you need to make Molagapudi / Molagapodi (Gun Powder)

1 cup split Black lentil (Urad dal Split black gram)
1 cup Bengal gram (Channa dal)
6 Kashmiri Red chillies (or use Bedgi too)
6 Spicy Red Chillies (Guntur/ Pandi variety preferred, adjust spice)
2 TBSP Sesame seeds (Ellu)
1 TBSP Oil (Sesame / Groundnut oil preferred)
1 tsp salt
1/2 tsp Jaggery (optional, but recommended)
1 tsp Hing (asafoetida)

PIN FOR LATER

Tips and Tricks to make the best Molagapudi

Adding sesame seeds enhances the coarseness of Molagapudi and gives out a wonderful flavor
Sun dry the dals and chilies for 1/2 hour if possible, prior to roasting
If sun drying isnt possible, use the best quality ingredients for longer shelf life.
Be sure to add the sesame seeds only in the end and to grind only once, else the seeds will leave out oil which will spoil the quality and texture of the powder.
Fry / Roast all dals only in 1/2 tsp oil each and that too on low-medium flame. Cool throughly and only then grind.Else the podi wil turn oily.
I haven’t used garlic, but if using, roast well before grinding it with the roasted dals.

How to make Molagapudi / Molagapodi (Gun Powder)

In a dry pan, fry the sesame seeds till they pop slightly and transfer before they brown.
In a skillet, add half the oil and add the Urad dal and fry till slightly brown and gives out a nice aroma. Transfer to a dry plate. Fry on a low -medium flame only
Similarly fry the Channa dal / Bengal gram till aromatic and golden brown
Now add the remaining oil, fry the two varieties of dry chillies batch by batch till they are coated with oil. Transfer and cool.
If using the katti Perungayam (slab hing), pinch out a generous portion and fry in a small portion in oil till it crisps.
If using the powder hing variety, skip above step.
Now grind the chillies to a coarse powder, add salt , jaggery and hing and grind once more till almost smooth powder. Transfer to a plate
In the same jar, grind the roasted and cooled dals to a semi coarse powder. Now add the above mix and just pulse.
We don’t want a fine powder, just a little coarse is good
Now add roasted sesame seeds and pulse for 2 seconds.
Cool the powder for about5 mins and store in an air tight container.
Serve with Idli / Dosa / Chapati / Upma by adding a teaspoon of sesame oil to one tea spoon of Molagapudi and mix it well.
This will make about 150 – 200 gms of powder.