Today, again I am writing this post for my own record. Writing down the recipes that comes from the family. Amma made Dosa Molagapodi aka Milagai podi when she visited me and I made sure I write it down in bits and bobs for my book. Then just like other classics – Rasam & Sambar , I am adding this recipe to the catalogue of homemade powders.
This recorded recipe is bound to come handy someday !!
I never make any of these podi’s as its taken for granted that they come from home 🙂 Amma, Patty or my Chithi make them for me… So every year , I get a stock of fresh podi’s make by the expertised hands….
These recipe for powders impart flavours used in Palakad style of Cooking. I m being asked many times, why doesnt this powder look like the MTR kind / store bought type. And the answer lies just in the question. These are traditional recipes.
Shelf Life :
6 Months to a Year
15 dry red chillies
1 Cup of Urd Dal
2 Cup Chana Dal ( Split Bengal Gram)
1 Tsp of Til ( optional)
1 1/2 Tsp of Salt ( Suit it to your taste)
1/2 Tsp Hing/Asofoetida
Tamarind ( optional)
How to Make Dosa Idli Milagai Podi:
- Heat a heavy pan or cheancheti ( heavy metal wok).Dry Roast the dals & red chillies until a uniform dark shade of red is achieved.
- Remember to keep stirring to ensure ,they dont get burnt.
- Now add Til to the above mix and fry until it gets heated.
- Turn off the flame and add the hing. Once the mixture cools down, add the required amount of salt and mix them well.
- Once completely cooled down, grind them to obtain a fine powder. If you like, you can keep it coarse. Entirely personal choice.
Serve a large tablespoon on the plate. Dig a hole in the middle and mix it with a large tablespoon of Seasme Oil. Enjoy this along with the most relished Idli’s and Dosa’s.
- Always roast in low flame , inorder to avoid burning them.
- If you are making this podi for storing for a longer time , do not add til in the preparation. After 2-3 months, til starts to impart a stale odour.
- My aunt always byadgi variety of Red Chillies and this imparts beautiful color to the powder. Also if you like you can use Tamarind.
- Proportions of Dal in the ingredients varies from person to person and also based on the availability.