Molagapodi for Idly & Dosa's | How to make Molagapodi for Idly & Dosa's

By Neeru Srikanth  |  12th Jul 2016  |  
4.3 from 7 reviews Rate It!
  • Molagapodi for Idly & Dosa's, How to make Molagapodi for Idly & Dosa's
Molagapodi for Idly & Dosa'sby Neeru Srikanth
  • Prep Time


  • Cook Time


  • Serves





About Molagapodi for Idly & Dosa's Recipe

Chutney Powder from Tamilnadu and recipe passed to me from my grand mother. It is a mix of chickpeas, black lentils, Sesame seeds & a dash of jaggery.

Molagapodi for Idly & Dosa's is a popular aromatic and delicious dish. You can try making this amazing Molagapodi for Idly & Dosa's in your kitchen. This recipe requires 10 minutes for preparation and 20 minutes to cook. The Molagapodi for Idly & Dosa's by Neeru Srikanth has detailed steps with pictures so you can easily learn how to cook Molagapodi for Idly & Dosa's at home without any difficulty. Molagapodi for Idly & Dosa's is enjoyed by everyone and can be served on special occasions. The flavours of the Molagapodi for Idly & Dosa's would satiate your taste buds. You must try making Molagapodi for Idly & Dosa's this weekend. Share your Molagapodi for Idly & Dosa's cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Neeru Srikanth for inputs. In case you have any queries for Molagapodi for Idly & Dosa's you can comment on the recipe page to connect with the Neeru Srikanth. You can also rate the Molagapodi for Idly & Dosa's and give feedback.

Molagapodi for Idly & Dosa's

Ingredients to make Molagapodi for Idly & Dosa's

  • Bengal gram – 100gms
  • Black lentils – 100gms
  • sesame seeds – 75gms
  • cumin seeds - 50 gms
  • asafoetida - small piece
  • jaggery – 10gms
  • tamarind – ½ lemon size
  • Dry long red chili – 40 pieces
  • salt – to taste
  • Sesame oil – 2 tsp
  • Measurement of ingredients - 1 tsp = 5gms

How to make Molagapodi for Idly & Dosa's

  1. Separate the dry chilli's outer stem.
  2. Take a heavy bottom vessel and start dry roasting the individual ingredients starting with sesame seeds. Once roasted transfer it to a bigger plate for cooling.
  3. Add ½ tsp oil ,roast Bengal gram dhal and transfer it to the same plate for cooling.
  4. Add ½ tsp oil ,roast black lentils and transfer it to the same plate for cooling.
  5. Add ½ tsp oil and roast Asafoetida and transfer it to the same plate for cooling.
  6. Use the same oil used for Asafoetida and roast tamarind.
  7. Dry roast dry red chili along with salt. Do not add this with the rest of the mixture for cooling.Dry roasting chili with salt will suppress the heavy chili smoking smell though there is no compromise in the taste.
  8. Grate jaggery and keep ready.
  9. Allow the ingredients to cool down completely. Grind in a mixie in the following order given in the next steps. Do not change the order of grinding.
  10. Dry Chili,Salt & Jaggery should be ground first into a course powder.
  11. Add the rest of the mixture along with the chili – jaggery mix and grind them into a course powder.
  12. Transfer them into a big plate and mix it nicely with a dry spoon. This step should not be ignored as the mixie will not mix evenly.
  13. Store it in an airtight container.

Reviews for Molagapodi for Idly & Dosa's (7)

Annie Thomas2 years ago

is Bengal Gram called channa dal???

Jayanth Kodikal2 years ago

iS THIS WHAT IS CALLED molagha podi ?

Padma Pulla2 years ago


Usha Sundar2 years ago

udad dal is called black lentils....also..

Rashmi Nagesh2 years ago


Ambika Vissal2 years ago

What is black lenthills

Sunita Ramankulath2 years ago

Great recipe. I made it but did not add jaggery or tamarind. all other ingredients and procedures were de same. next time will try your way

Cooked it ? Share your Photo