I have a fascination for masala powders.
My one year stint in Hyderabad only increased my love for ‘podis’. I did learn a few tricks here and there. Where I ended up was – everytime I made dosai molagai podi it tasted different – good different!😁
My kids love it all the time – that is what always matters most!
This time I used amla for acidity instead of tamarind. I also used kopra – dried coconut to compliment the acidity.Try it if you like, the taste is a lot more bold and refreshing!
1 cup – Urad dal broken with skin
1 cup – Chana dal
1 tablespoon – Sesame seeds
A pinch of asafoetida
1/2 tablespoon – Coriander seeds
3 tsp – cumin seeds
2 tsp – black pepper
1.5 cups – kopra sliced thin
8 red chillies
4 amlas (gooseberries)
8-10 cloves of small garlic
2 tsp – Coconut oil
1 tsp – jaggery
The reasons for the above are probably important to mention. This is a culmination of Karnataka, Andhra and Tanjavur flavours.
Coriander, cumin, pepper and garlic – Andhra – the land of podis.
Kopra, sesame seeds and jaggery – Karnataka – the land of lovely tiffin items.
Urad, channa dal and chillies and hing – the original tanjavur brahmin recipe for dosai molagai podi.
The black urad with skin is a lot more nutritious than that without skin.
Black Sesame seeds are filled with calcium and fibre.
Amla is high in vitamin C which helps build immune system
Dry roast all these items in little bit of oil, seperately and let them cool down. Blitz them to make a fine powder. After it is cool, store it in the fridge.
Mix with ghee rice
Nice side dish for curd rice
Nice dip with sesame oil for dosai, idli and other such tiffin items
Yummy garnish for rava upma.