{"id":704,"date":"2019-12-12T20:12:29","date_gmt":"2019-12-12T14:42:29","guid":{"rendered":"https:\/\/wompindia.com\/?p=704"},"modified":"2020-04-07T12:08:19","modified_gmt":"2020-04-07T06:38:19","slug":"south-indian-gun-powder-molaga-podi-chutney-pudi","status":"publish","type":"post","link":"https:\/\/wompindia.com\/south-indian-gun-powder-molaga-podi-chutney-pudi\/","title":{"rendered":"South Indian Gun powder|Molaga podi |chutney pudi"},"content":{"rendered":"\n<p><strong>Gun powder\/ Molaga podi<\/strong> is a versatile food item, which can be used both as a seasoning, or as a side dish or even as a powder for any of your choice of potato or vegetable fries. Vinay love it with steamed rice with dollops of ghee. Also <strong>gun powder or Molaga podi<\/strong> is a favorite staple long shelf life chutney powder in most South Indian home. <\/p>\n\n\n\n<p>It is called chutney pudi in Karnataka. In many south Indian homes this spicy chutney powder\u00a0is the only accompaniment for idli and dosa as it is prepared and stored for easy use. All one needs to do is to add some gingelly (sesame) oil to it and mix, for a spicy accompaniment.<\/p>\n\n\n\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/2hYkMjj\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/65535\/49207984178_6040237ce3_c.jpg\" alt=\" \" width=\"746\" height=\"800\" \/><\/a>\n<\/div><\/figure>\n\n\n\n<p>When had with idli, molaga podi is tradionally had like a dip, where the idlis are coated with a podi tampering with sesame oil \/ghee mix.For dosa the podi sprinkled with few drops on ghee on top. You just need 15 minutes to prepare this podi. This recipe change from state to state. Do make a batch of it and store it and enjoy. <\/p>\n\n\n\n<h3>Ingredients:<\/h3>\n\n\n\n<ul><li>100gms split Chickpeas\/ Bengal gram\/ Channa dal\/ Kadale bele<\/li><li>50gms Urad dal\/ Uddina bele<\/li><li>1tbsp Toor dal\/ Thogari bele<\/li><li>50gms Basmati rice<\/li><li>Pinch of Fenugreek seeds\/ Menthye kalu<\/li><li>30gms of Kashmiri red chillies \/ Byadagi chilli or menasinakayi <\/li><li>1tbsp Coriander seeds\/ Kottambari bija<\/li><li>1tsp Oil<\/li><li>Salt to taste.<\/li><\/ul>\n\n\n\n<h3>Method:<\/h3>\n\n\n\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/2hYpaQE\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/65535\/49208645282_3a88a26064_c.jpg\" alt=\"Molaga podi \/ gun powder\" width=\"600\" height=\"800\" \/><\/a>\n<\/div><\/figure>\n\n\n\n<ol><li>Take a heavy bottomed kadai Add split chickpeas roast it from slow to medium heat for about 10-15min till it\u2019s nice golden brown colour. It\u2019s very important to roast chana dal well because that\u2019s gonna define taste of gun powder. <\/li><li>Next thing is to add urad dal, toor dal and also basmati rice and fenugreek seeds, saute everything till golden brown.<\/li><li>Transfer into a bowl or plate let it cool. To the same pan add oil and coriander seeds saute for a min and add Kashmiri red chillies , oil is added so that chillies to get out its natural flavour and oil .<\/li><li>Ensure to roast it in low flame till it turns crisp. Transfer these to same bowl.<\/li><li>After the mixture is cooled down completely for room temperature(about 30min).<\/li><li>Add salt and mix well and add it to mixer grind it. <\/li><li>Gun powder\/Molaga podi is now ready. Now all you need is steaming hot Idly, rice, dosa or uttapams. <\/li><\/ol>\n\n\n\n<h4>Note:<\/h4>\n\n\n\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/2hYkHrV\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/65535\/49207971163_cfdbb40556_c.jpg\" alt=\" \" width=\"685\" height=\"800\" \/><\/a>\n<\/div><\/figure>\n\n\n\n<p> \u2022 Don\u2019t add more fenugreek seeds because when the gun powder is kept longer it may turn slightly bitter.<br> \u2022 Adding basmati rice gives the fragrance to the gun powder. <br> \u2022 When you want to use the powder. Serve it along the idli&#8217;s or dosa&#8217;s and pour a little cooking oil or gingelly oil(sesame oil) on the powder until it forms a good thick consistency(similar to that of a chutney) and dip the idli&#8217;s or dosa&#8217;s and eat away!<\/p>\n\n\n\n<figure class=\"wp-block-embed-flickr wp-block-embed is-type-photo is-provider-flickr\"><div class=\"wp-block-embed__wrapper\">\n<a href=\"https:\/\/flic.kr\/p\/2hYntYy\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/live.staticflickr.com\/65535\/49208316068_2d611b238e_c.jpg\" alt=\" \" width=\"600\" height=\"800\" \/><\/a>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Gun powder\/ Molaga podi is a versatile food item, which can be used both as a seasoning, or as a side dish or even as a powder for any of your choice of potato or vegetable fries. Vinay love it with steamed rice with dollops&nbsp;<a class=\"read-more\" href=\"https:\/\/wompindia.com\/south-indian-gun-powder-molaga-podi-chutney-pudi\/\">&hellip;<\/a><\/p>\n","protected":false},"author":5,"featured_media":727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[19],"tags":[],"jetpack_publicize_connections":[],"nelio_content":{"isAutoShareEnabled":true,"autoShareEndMode":"default","automationSources":{"useContentSentences":true,"useSocialTemplates":true,"useCustomSentences":false,"customSentences":[]},"followers":[5],"suggestedReferences":[],"includedReferences":[],"efiUrl":"","efiAlt":"","highlights":[]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.12 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>South Indian Gun powder|Molaga podi |chutney pudi - Whats On My Plate?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/wompindia.com\/south-indian-gun-powder-molaga-podi-chutney-pudi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"South Indian Gun powder|Molaga podi |chutney pudi - Whats On My Plate?\" \/>\n<meta property=\"og:description\" content=\"Gun powder\/ Molaga podi is a versatile food item, which can be used both as a seasoning, or as a side dish or even as a powder for any of your choice of potato or vegetable fries. 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