Healthy Molagapodi / Healthy South Indian Spiced Lentil Powder
Molagapodi or Gunpowder is that flavor bomb which is a must have in all South Indian homes. Since making a coconut chutney every morning is time consuming, also many folks limit their consumption of coconut and hence the molagapodi comes in extremely handy. Loved by both kids and adults, this spicy lentil powder when combined with few healthy ingredients – namely Superfoods like Pumpkin Seeds, Melon Seeds and Flax Seeds, turn your breakfast into an even more healthier option.
When it comes to Molagapodi, Idlis certainly are the perfect breakfast to pair with. Podi Idlis with ghee or nalla ennai – the sesame oil is what most of our childhood breakfast or lunch box treat to school was. All our friends looked forward to home made idlis and even today, they do!
Podi though needs the oil / ghee combination absolutely, I end up adding dry podi to many breakfast options like upma, semiya upma (vermicelli), idli dhokla and uttapam too. Couple of years ago, I visited Madurai and experienced savouring the Madurai Murugan Idli Shop’s famous Podi Ghee Uttapam. Boy Oh Boy! I cannot describe the explosion of flavours but when I think of podis, I am transported to that lovely experience.
Podi Idli is the number one choice amongst South Indians travelling – Abroad or within the 200 km radius too. My parents included. A dabba of podi ennai and idli along with lemon rice or puliyogare rice (tamarind) and curd rice, these souls never believed in eating a burger or wada pav when travelling, unlike us.
The podi has a long shelf life. I store it in a tight box with lid in a cool place but you can always store it in the refrigerator too, especially if you are making a very big batch. My batches are usually small and they last a month, max. Since we are Tam Brahms, addition of garlic is avoided. Every family has a unique recipe for the podi, the quantity of the lentils vary, there are few additions and deletions but it is something, South Indians cannot live without. That and Thayir Sadam, ofcourse!
I make a batch of fresh molagapodi every month and when it was time for me to make them this month, I thought why not turn this healthy too like most of my recipes. I added a whole lot of ingredients and frankly I wasn’t very sure how it would turn out after the roasting and grinding. The first lick off spoon and I was reaffirmed with the belief - healthy food certainly tastes good, which is something I always endorse via my posts.
I made idlis the very next morning which my husband adores and thought of serving the idlis smeared with the podis. Of course, the oil I have used is very less. My mother would have gone the full length and drizzled a tblsp or more atleast and damn it tastes delicious. Narayan likes the combination of Idli podi and thayir mixed with sugar whereas I eat them with the podis. I don’t prefer idlis with chutney, I need something spicy and the podi satisfies that completely. Chutneys are reserved for upmas and dosas in my case.
Just a few days ago, I played a fun guessing game on my Facebook page asking everyone to guess the ingredients of this podi and only a fellow blogger Priya Mahesh could come up with the right answer.
I urge you to try this podi and I bet, you will never ever go back to making the quintessential podi mix again. It is that addictive and mind you, my husband did not even realise until I told him it has all the seeds. A tip here - While making for kids, go easy on the chillies.
Recipe for the Healthy Molagapodi / Spiced dry Lentil Powder with healthy ingredients
Time taken – 30 mins
Serving depends on the cup you use for measuring ingredients.
Ingredients
- 1 1/2 cups of Urad Dal
- 1 cup of chana Dal
- 1 cup of Black Sesame seeds
- 1 cup of Flax seeds
- 1 cup of Melon seeds
- 1 cup of Pumpkin seeds
- 10 nos. Red chillies
- Few drops of sesame oil for roasting
- Hing or asafetida a very generous pinch
- Salt as per taste
Method
- Heat a pan or kadhai and dry roast each ingredient with just a drop of oil separately.
- Empty all the contents in a large plate and allow it to completely cool
- Grind them in a mixer grinder with hing and salt.
- Allow it to cool, transfer into an airtight container and use as required.
Recipe Notes –
- Don’t over roast the seeds. They have to be slightly brown that’s all (as you can see from the pic)
- Ensure low heat during roasting of all ingredients. They should be golden brown in colour and not turn dark.
- I have used pondy chillies as they are spicy. You may use a variety that is suitable to your taste and preference.
- I have used the kallu uppu or rock salt for grinding as I do for all my podis.
- The texture of the podi is slightly coarse in nature, have kept it that way to ensure there is a bite when eating.
- I have used black sesame seeds as I love the aroma and the dark colour it lends to the podi, you may use white ones too, won’t affect the taste.
Vidya Narayan