- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 20 Minutes
- Serves : 1.5 cups(approx)
- Author : Jeyashri
- Recipe Category : Breakfast
- Description : Idli milagai podi | Idli podi with peanuts, a perfect side dish for idli| dosa and an easy to make podi too.
Urad dal 1/2 cup Channa dal 1/2 cup Sesame seeds 1/4 cup Raw peanuts 1/4 cup Red chili 1 cup Jaggery a small piece Salt as needed Asafoetida 2 pinches Oil 2 tsp
Method :
- In a pan add 1 tsp of oil and roast the urad the dal. Roast till it turns nice golden brown.
- Ensure not to get it burnt. Roast in a medium low flame.
- Take it out and add the Channa dal now.
- Roast till it becomes golden brown.
- Take it out and keep aside.
- Add the sesame seeds and toast them till golden brown.
- Keep the flame very low, sesame seeds tends to get roasted very soon.
- Take it out and keep it aside.
- Add the peanuts. It’s ok to use the skinned peanuts.
- Roast and keep it aside. No need to take out the skin.
- Add the remaining 1 tsp of oil.
- Add the red chilis and roast for few minutes, without getting them burnt.
- Switch off the flame and add the asafoetida and salt.
- Allow the ingredients to cool completely.
- Grind the roasted urad dal, channa dal and red chilis first.
- Once it coarsely ground, add in the peanuts and sesame seeds.
- As the peanut and sesame seeds tends to leave oil, we are just pulsing it for few seconds.
- Add the jaggery along with this. This will balance the spiciness of the molagapodi.
- Once it is done, transfer it to a plate and cool for 10 minutes.
- Sometimes the heat of the mixie may change the taste. So before adding it to the box, cool it completely and store it.
- As we add peanuts to this, it is better to use it in 2 weeks, else the peanut will give a different smell.
- else you can store this in the refrigerator for a month too.
- Ensure the dals are roasted till golden brown color and don’t burnt it.
- Peanuts can be added with skin and it will not give any bitterness to the molagapodi.
Method with step by step pictures :
- In a pan add 1 tsp of oil and roast the urad the dal. Roast till it turns nice golden brown.
- Ensure not to get it burnt. Roast in a medium low flame.
- Take it out and add the Channa dal now.
- Roast till it becomes golden brown.
- Take it out and keep aside.
- Add the sesame seeds and toast them till golden brown.
- Keep the flame very low, sesame seeds tends to get roasted very soon.
- Take it out and keep it aside.
- Add the peanuts. It’s ok to use the skinned peanuts.
- Roast and keep it aside. No need to take out the skin.
- Add the remaining 1 tsp of oil.
- Add the red chilis and roast for few minutes, without getting them burnt.
- Switch off the flame and add the asafoetida and salt.
- Allow the ingredients to cool completely.
- Grind the roasted urad dal, channa dal and red chilis first.
- Once it coarsely ground, add in the peanuts and sesame seeds.
- As the peanut and sesame seeds tends to leave oil, we are just pulsing it for few seconds.
- Add the jaggery along with this. This will balance the spiciness of the molagapodi.
- Once it is done, transfer it to a plate and cool for 10 minutes.
- Sometimes the heat of the mixie may change the taste. So before adding it to the box, cool it completely and store it.
- As we add peanuts to this, it is better to use it in 2 weeks, else the peanut will give a different smell.
- Else you can store this in the refrigerator for a month too.
- Ensure the dals are roasted till golden brown color and don’t burnt it.
- Peanuts can be added with skin and it will not give any bitterness to the milagai podi.
