Take a heavy pan and add channa dal and dry roast it on a slow flame,stirring in between.Make sure they don’t get black.
Take out and dry roast urad dal now.
Now in the same pan add mustard seeds and fry them one by one sos as they splutter and roasted well till fine aroma comes.
Now in the same manner,roast sesame seeds.
Now in the pan add oil and drop in the red chillies and fry till they turn brown on a medium flame.
Take it out on a plate and add asafoetida and crystal salt and rest of the previously roasted ingredients and cool completely.
Put in a blender.
Powder it coarsely.
Idli molaga podi is ready. Store it in an air tight container.Serve with sesame oil smeared on it with idlis.Even they turn cold theyu2019ll taste awesome.
Recipe Notes
Notes
While dry roasting the dry ingredients,if you like add 2 pods of garlic dry roast them add grind alongwith the other ingredients.
Similarly kopra or dry coconut can be added about 3 tsp alongwith and dry roasted and ground with the rest of the ingredients.
Addition of jaggery is purely optional.Add it if you want while blending.
Roasting to perfection is the key to get aromatic idli molaga podi.
Serve this with idli,dosa,gothuma dosa,kanchipuram idli or simply sprinlle on mixed curd rice.