Ingredients
Urad dal: 1 cup
Chana dal: 1/4 cup
Til/sesame seeds: 1/4 cup
Chilli powder: 1/4 cup
Hing: 1 tsp
Salt: As required
Preparation
- Dry roast both the dals and til separately. Take aside in a plate and add hing, salt and chilli powder when still hot and mix well.
- After it cools down coarse grind it in a mixture.
- Store in air tight container.
- Enjoy (by adding til oil/gingelly oil to the pudi) with idli, dosa, rava dosa.
Notes
- The prepared Molaga pudi can be stored for more than 2 months.
- Instead of chilli powder you can use whole red chillies. In such a case, take 1/2 cup Guntur chilli and 1/4 cup byadige chilli, roast (dry roast if roasted in microwave or use 2 drops of oil if in stove, to avoid burnt smell) them separately and grind it together with the other ingredients.
- Brown til is traditionally used for Molaga pudi, if unavailable one can use white til instead.
No comments:
Post a Comment