March 18, 2017

Gunpowder - Side for Idly-Dosa

Commonly known as Dosa-Podi or Molaha Podi, Gun Powder is a side for dosa, idly or a taste enhancer for upmas. This powder made with Split Black Gram (urad dal) and Split Bengal Gram (chana dal) is a substitute for Chutney or dip for Dosa and Idly. See below step-by-step image on the way to eat this powder/podi mixed with oil.

You can’t miss this Dosa Podi in the kitchen of a South Indian. The traditional (and intelligent) way of having Dosa Podi is by making a well of this podi on your plate, pour oil in it, and mix well with your fingers. The excess podi all over your fingers, simply lick it away or just rub it on the dosa/idly!! Mmm! Coconut oil brings out the best taste, however not everyone is used to coconut oil; other oils which I have found tastes good is vegetable oil, canola oil, groundnut oil. Have never tried Olive oil, feels like a fusion item then! Alternately, it can also be had as a dry side-item.

It is easy to make and can be stored for months in a dry, airtight container. A big excuse (sometimes) for not making chutney or sambhar for dosa/idly, I love having a stock of dosa podi. Earlier, I would always make it a point to get a regular supply from my mom or mom-in-law. Soon enough, I started making it myself.

The colour may vary depending on the type of red chillies that you use. If you use the Kashmiri variety, the podi will turn out to be reddish-orange colour. I used the normal variety, giving it a lighter colour.

Urad Dal – 2 cups
Chana Dal – 3/4th cup
Red chillies – 8-10 or as per taste
Peppercorns – around 15 or as per taste
Curry Leaves – from 2-3 stems
Asafoetida – 1 tsp

How I prepare:
  • Take a heavy bottomed pan. Dry roast urad dal and chana dal separately till slightly brown and you feel the aroma.
  • Next roast the red chillies, pepper and curry leaves together. Add the curry leaves when you are half way through. You may increase red chillies over pepper or vice versa as per your liking for chilli flavour or pepper-y flavour. :)
  • Let it cool.
  • Grind to a powder along with asafoetida and salt.
It’s a personal choice to grind it coarsely or very fine. If you grind it a little coarse; you will love the bite of it when mixed with oil! Whereas fine powder feels heavenly to lick and devour, lol!!

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