Molagapudi is a dry lentil spiced powder from the South Indian cuisine. Its mixed with sesame oil & served as a condiment for idli/dosa. A family recipe.
- 100 gms dried red chillies
- 250 gms split roasted chick peas/dalia
- 50 gms white sesame seeds
- 50 gms black sesame seeds
- 3/4 cup urad dal
- 1 tsp asafoetida
- Salt as required
- 2 tsp oil
The process of making this spice powder is extremely simple. It's a two-step process - roast and grind. That's it! The roasting of these spices emits a very nice aroma which I absolutely love. That is the highlight of the recipe for me. We need to dry roast each ingredient separately but need to be careful to not burn it. First, we roast black sesame seeds and then white sesame seeds till they turn light golden. Next dry roast split roasted chick peas/dalia till it turns nice and golden. Now add oil and roast the dried red chillies for a minute or two. Again, heat oil and roast urad dal. Take it off the pan and let them all cool. First, grind the urad dal. My dad prefers little coarseness in the powder as it gives a slight crunch while eating, so my mom would make it coarse. KR prefers it to be smooth so I grind it to a fine powder. Its really your choice here.
Keep the ground urad dal on the side for now. Next, add all the other ingredients along with salt and asafoetida to the blender. Grind them to a fine powder. Add them to a mixing bowl along with the ground urad dal. Mix it all together and store it in an airtight container. While serving, add a spoonful of the molagapudi and drizzle some sesame oil over it. Mix it. Serve it with any variety of dosa or idli.