- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 20 Minutes
- Serves : 1 cup
- Author : Jeyashri
- Recipe Category : Breakfast | dinner
- Description : Thengai Milagai podi, a perfect pair for idli dosa, made with the addition of coconut to the usual Idli milagai podi.
Channa dal 1/4 cup Urad dal 1/4 cup Dry Red chili* 12- 14 Coconut 1/4 cup Asafoetida 1/4 tsp Sesame seeds 2 tblsp Salt as needed Oil 1 tsp *I first used 10 red chilis and then later i felt it is less spicy and then added 3 roasted red chilis.
Method:
- In a pan add 1/2 tsp of oil and add the channa dal.
- Roast till golden brown. Ensure not to burn it.
- Stir it continuously for even browning.
- Take it out and keep aside.
- In the same pan add 1/2 tsp oil and add the urad dal.
- Roast it till golden brown. Stir continuously for even browning.
- Keep it aside.
- I used white urad dal. You can use black urad dal or white split urad dal.
- If you use black urad dal the colour of the podi will change.
- In the same pan add the red chili. I used 10 red chilis. But later after grinding it felt it is less spicy, so roasted 3-4 red chilies and added to it again.
- Since we are adding coconut it will reduce the spiciness.
- In the same pan add coconut . Use fresh coconut. Dry roast it in a medium low flame till golden brown.
- Take it out and keep aside.
- Dry roast the sesame seeds till they pop up and turns golden color.
- Switch off the flame and add salt and asafoetida.
- Allow all the roasted ingredients to cool completely.
- Grind this in a mixie to a fine powder. Some people like it slightly coarse. If you want you can grind like that too.
- Keep the podi in a plate for 5 minutes and then transfer it to a air tight container.
- Always use dry spoon to take the thenga molagapodi.
- Enjoy with idli | dosa.
- We love this with curd rice too.
- Adjust the red chili according to your level of spiciness.
- The shelf life is around a week to 10 days and it can be extended if you keep it in the refrigerator.
- Color of the thengai molagapodi depends of the chilis. Also if you use black urad dal and black sesame seeds color of the podi will change.
- You can roast 1 tblsp coriander seeds (dhaniya) and add it to the thengai milagai podi while grinding.
Method with step by step pictures:
- In a pan add 1/2 tsp of oil and add the channa dal.
- Roast till golden brown. Ensure not to burn it.
- Stir it continuously for even browning.
- Take it out and keep aside.
- In the same pan add 1/2 tsp oil and add the urad dal.
- Roast it till golden brown. Stir continuously for even browning.
- Keep it aside.
- I used white urad dal. You can use black urad dal or white split urad dal.
- If you use black urad dal the colour of the podi will change.
- In the same pan add the red chili. I used 10 red chilis. But later after grinding it felt it is less spicy, so roasted 3-4 red chilies and added to it again.
- Since we are adding coconut it will reduce the spiciness.
- In the same pan add coconut . Use fresh coconut. Dry roast it in a medium low flame till golden brown.
- Take it out and keep aside.
- Dry roast the sesame seeds till they pop up and turns golden color.
- Switch off the flame and add salt and asafoetida.
- Allow all the roasted ingredients to cool completely.
- Grind this in a mixie to a fine powder. Some people like it slightly coarse. If you want you can grind like that too.
- Keep the podi in a plate for 5 minutes and then transfer it to a air tight container.
- Always use dry spoon to take the thenga molagapodi.
- Enjoy with idli | dosa.
- We love this with curd rice too.
- Adjust the red chili according to your level of spiciness.
- The shelf life is around a week to 10 days and it can be extended if you keep it in the refrigerator.
- Color of the thengai molagapodi depends of the chilis. Also if you use black urad dal and black sesame seeds color of the podi will change.
- You can roast 1 tblsp coriander seeds (dhaniya) and add it to the thengai milagai podi while grinding.
