Milagaipodi or molagapodi as it is colloquially used, is an inevitable part of any South Indian kitchen. Each family has their own way of preparing this. Whatever be the ingredients used, ultimately when it is mixed with ghee/oil and used as side for idli/dosa, it makes a deadly combo. Even though, many number of chutneys or sambhar goes well with dosa and idly, molagapodi is one thing that anyone will crave for. It has an unique place among the sides used. The recipe is what I learnt from my mom and to my surprise I found my MIL also follows the same. Its just the choice of ingredients that vary.
Chana dal (Kadalaparippu) - 1 cup
Urad dal(split,deskinned) - 1 cup
Hing (Kaayam) - 1 tspn
Red chilly - 15 nos
Sesame seeds - 2 tblspn
Parboiled rice - 1/2 cup
salt to taste
Wash and drain the rice and dry it on a kitchen towel.
Roast dals,red chillies separately in a teaspoon of oil.
Separately dry roast rice and sesame seeds.
If you are using hing bar, drop the piece in hot oil. Let it fry for a minute. Unlike hing powder, the bar gives stronger flavor.
Powder in a mixer grinder. Usually it is not powdered fine. Coarse texture of the powder is tasty. Mine is not very coarse, thought not too fine, to suit my FIL.
Take a teaspoon of the podi. Make a well in the center and pour sesame oil and mix well. Have you tried using the left over oil after deep frying. (We call it chuttennai). Molagapodi and chuttennai is a deadly combination.