In a pan, dry roast the chana daal until it's golden brown. Transfer it to a plate and allow it to cool.
Dry roast the urad daal till it's golden brown. Transfer it to the plate and allow it to cool. Similarly dry roast the dried red chillies for 2-3mins.
Transfer roasted chana daal, urad daal, dried red chilies, asafoetida, and salt to a mixer Jar. Grind it to a coarse powder. Molaga powder is now ready.
While serving, mix oil along with the molaga powder. Serve this along with Idli's, Dosa, Upma, etc.
Ingredients
Directions
In a pan, dry roast the chana daal until it's golden brown. Transfer it to a plate and allow it to cool.
Dry roast the urad daal till it's golden brown. Transfer it to the plate and allow it to cool. Similarly dry roast the dried red chillies for 2-3mins.
Transfer roasted chana daal, urad daal, dried red chilies, asafoetida, and salt to a mixer Jar. Grind it to a coarse powder. Molaga powder is now ready.
While serving, mix oil along with the molaga powder. Serve this along with Idli's, Dosa, Upma, etc.
Notes
FAQs
Q. How is molaga powder used in cooking?
A. Molaga powder is used as a dry seasoning or dry chutney powder by mixing it with oil or ghee and served with idli, dosa, and vada.
Q. Is molaga powder spicy?
A. The level of spiciness in molaga powder can vary depending on the recipe and personal preference. Some recipes use more chilies, making the powder spicier, while others use less.
Q. How long can I store molaga powder?
A. Molaga powder can be stored for a long period of time if kept in an airtight container in a cool and dry place.
Q. What other names is molaga powder known by?
A. Molaga powder is also known as gunpowder or kandi podi in Telugu and Tamil.
Q. How does molaga powder differ from other South Indian spice blends?
A. Molaga powder is unique blend of spices that is commonly used in South Indian cuisine, it’s different from other blends because of the specific set of ingredients used in it.
Q. Can molaga powder be used in other cuisines?
A. Molaga powder can be used in other cuisines as well, although it is primarily used in South Indian cuisine. It can be used as a seasoning or dry chutney powder in other dishes to give them a South Indian flavor.