Horse Gram ~ Flax Seed Molaga (Idly) Podi.

“Spicy Horse Gram ~ Flax Seed Molaga (Idly) Podi” … My own mix and match of Lentil Chutney Powder … A spicy ~ healthy powder that can be served with the addition of coconut oil that can be relished with Idly / Dosa / Curd Rice or relished just mixed with plain rice and topped with hot homemade ghee … Yummy …. 

** Molaga Podi is a powder that is popular in Karnataka and is also known as Molagai Podi / Milagai Podi / Idly Podi / Gun Powder / Lentil Chutney Powder in other Southern Parts of India. I have already posted the original authentic recipe before. This however is with a difference. Here I have made my own mix and match version with addition of other lentils like horse gram and flax seed which I feel is much healthier. This powder too can be mixed with coconut oil and relished with Idly / Dosa. It can also be served with plain rice topped with hot melted ghee or with curd rice too. I simply sometimes apply it to toasted bread slices and eat the same. This powder if prepared under proper hygiene and roasted well, so it remains good for many months. A very easy recipe that can be prepared without fuss. Do try out this healthier version and enjoy with any dish of your choice. 

Ingredients :

Urad Dal / Black Gram Dal : 1 Cup.

Chana Dal / Bengal Gram Dal : 1 Cup

Horse Gram / Kulith : 1 cup 

Flax Seed / Alsi : ½ cup

Methi / Fenugreek Seeds : 1 tsp

Pepper Corns / Miri : 1 tsp

Red Kashmiri Chilly Powder : 2-3 tblsp.

Hing / Asafoetida Powder : 1 tblsp Heaped.

Haldi / Turmeric Powder : 1 tsp

Tamarind : One small marble sized ball.

Curry Leaves / Kadipatta Powder : 1 tblsp

OR

Curry Leaves / Kadipatta : 20

Kala Namak : 1 tsp

Salt to taste

** In a thick bottomed kadai dry roast urad dal, chana dal, horse gram, flax seed all separately. Keep them aside as each one is roasted. 

** In the same kadai add in the methi seeds, pepper corns and curry leaves (if using leaves) and fry for a minute. Now add in chilly powder, hing powder, haldi powder, curry leaves powder (if using powder) and fry further for a few minutes, now add in the kala namak, salt to taste and tamarind and fry for a few seconds. 

** Now add in the roasted urad dal and other lentil mixture to the above mixture and mix well and continue frying for 2-3 minutes. 

** Remove from fire and allow to cool for 10 mins or till they are just warm and not too hot. Put them all in mixer grinder and grind to a fine powder. You can grind to a coarse powder too. To get fine powder, sieve it through a sieve and put back the un sieved mixture back into mixer grinder and grind once again and sieve. This way you will get a fine powder. Store in air tight box. 

** “Spicy Horse Gram ~ Flax Seed Molaga (Idly) Podi” is done and ready to be served with dosa or chutney. Serve it besides the dosa / idly, make a dent in the center and pour in a tablespoon of oil before serving to guests. Do not mix it. It is served this way at the side of each individual’s plate and left to the person for mixing. Enjoy this with your family and friends and surprise them with this new healthy twist to the otherwise ordinary Molaga podi.

** Please keep in mind the following Notes while preparing the powder : 

1  Always roast the lentil and powders on low heat. To get the best aromatic powder you have to roast them on slow heat so that they impart the aroma from within. Also high heat may burn the lentils / powder. 

2  Do not grind in the mixer at top speed continuously. Grind on low power, mix and continue till you get the right consistency. Continuous grinding makes the powder turn sticky and not tasty. So be careful and keep the switch control on minimum. 

3  The spice level of the Chutney powder can be increased or decreased as per individual liking. Just add how much you desire. If you need it to be more spicier, you can always add extra chilly powder later on and mix well.

4  About Salt : I have added 2 types of salt. So be careful when you add them. Keep in mind that you have already added kala namak. Just like the spice level take care while you add in salt. If you add more, the chutney loses its tempting taste and is not to many people’s liking. So be careful. Also you can always add salt later on too if you find that the chutney requires more. 

5  You can leave out the curry leaves if not desired or not available to you. I just added it for flavor and health benefits. 

6  Put the ground powder in an airtight box and store in a cool, dry place. Remains good for months together. Just be careful and use clean dry spoon whenever you remove the powder from the box. No need of storing the powder in fridge, it remains good at room temperature.

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