Molaga Podi (Idli Milagai Podi) – South Indian Gunpowder

Roast the Dals

• Heat 2 tsp oil in a heavy-bottomed pan over low heat. 
• Add urad dal, tur dal, and chana dal. Roast for 5–7 minutes, stirring continuously, until golden brown and aromatic. 
• Transfer to a wide plate to cool. 

Roast the Chilies

• Heat the remaining 1 tsp oil in the same pan. 
• Fry the dried red chilies on low flame until crisp (about 3–4 minutes). 
• Remove and let cool completely. 

Toast Sesame Seeds

• In the same pan, dry-roast the sesame seeds on medium heat. 
• Stir until they start popping and the popping sound stops. Remove to cool. 

Grind the Podi

• Once all ingredients are completely cool, add roasted dals, chilies, sesame seeds, and salt to a dry grinder jar. 
• Pulse to a coarse or fine powder, depending on preference. Avoid grinding continuously to prevent the sesame seeds from releasing excess oil. 

Store & Serve

• Store in a clean, airtight jar in a cool, dry place. Stays fresh for 2–3 weeks at room temperature, or longer if refrigerated. 
• To serve, mix 2–3 tsp of Molaga Podi with sesame oil or ghee and pair with idlis, dosas, or steamed rice.