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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.

How to make Molagapudi~Molagapodi ~ South Indian Gun powder

Kalyani
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.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment, Spice Powders
Cuisine South Indian, Tambrahm, Tamilnadu Cusine
Servings 15 servings

Equipment

  • Thick Bottomed Pan
  • Spice Grinder

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

Instructions
 

  • 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.

Notes

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.
Keyword Molagapudi, Spice Powder
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