Dosa Molaghai Podi.

Some people know it as 'Dynamite', others call it 'Gunpowder' and many call it 'chutney powder' BUT whatever you call it, it is the same good old 'dosa molaghai podi.',the only thing that makes your idli or dosa come alive in taste.

You will find it in any South Indian house, sometimes a little more spicy, sometimes milder, or at other times almost bland. Wherever idli or dosa is made, you will find some molaghai podi., served along with the coconut chutney, and onion sambhar. Mouth watering combination!..!..!......

I had got this recipe from my mother in law. And it has never yet failed me even once. So... here we go....

Take a biggish cutori of Urad Dal and half the cutori of Chana Dal.
In four teaspoons til (sesame) oil, p;ut in half a teaspoon of hing, and one teaspoon mustard seeds, add the urad dal and roast till reddish, take the dal into a plate and keep for cooling. In the same kadai, add the chana dal, and fry till reddish in colour.keep aside for cooling.
Now take about 15 red chillies and fry till crisp. this makes the grinding easier.
Take half the cutori of white til and roast dry. and keep for cooling. Now take 4-5 pieces of imli (tamarind) and a lump of gur that is jaggery .keep the tamarind pieces spread out on the hot kadai .

Now
grind the red chillies first,fine, then add the dals and til and salt and grind rough like rava.Now lastly add the imli pieces and jaggery.

Your molaghai podi is ready.

Serve it with Ghee or til oil along with sambhar and coconut chutney.
This calls for winding up with a hot strong cup of coffee.!...!....


Do let me know how the family reacted when served .!..!......

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