Wednesday, October 28, 2015

Posted by Mala at 2:00:00 AM 1 comment
This is an out and out Tanjore Special Molagappodi, which, I have slightly modified, adding some healthy ingredients.  Normally we add split white urad dhal, which I have replaced with split, black urad dhal, which is very healthy, and very good, especially for women. Also, instead of white sesame seeds, I have added black sesame seeds. I welcome anything with skin, and last but not the least, I have added some horsegram too, which reduces obesity and removes all unwanted flesh. So, even while eating this molagappodi, we can be guilt-free. Again, as against the store bought ones, this home made molagappodi is so economical and at the same time, tucked with lot of nutrition.

Long red chillies - 2 cups, stems removed
Channa dhal - 1/2 cup
Split black urad dhal - 1/2 cup
Black sesame seeds - 1/2 cup
Horsegram - 1/4 cup
Solid hing - 2 pcs
Salt to taste
Gingely oil - 1 tsp, to roast all the ingredients

Recipe Cuisine: South Indian; Category: Accompaniment for breakfast
Prep time: 5 mts; Cooking time: 8-10 mts.

Yields roughly 500 gms of Molagappodi

In a pan, first dry roast sesame seeds, till they splutter, remove and keep aside.

Then in the same pan, add 1 tsp gingely oil, add the 2 pieces of solid hing. After they fully become nicely roasted....

             add the horsegram, channa and urad dhals. The flame should be always on the lowest.

                                        2 minutes later, add the red chillies too, and mix well.

Add salt.

Continue sauteeing, till all the dhals become golden and the chillies, by now would become nicely roasted and crisp.

Switch off the gas stove and top up the dry roasted sesame seeds. Allow to cool down completely, and blend to a coarse powder in the blender. 

See how much it has yielded!!! And with such less effort!!!

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* Horsegram is purely optional.
*Can season 1/2 tsp of mustard seeds too. I do this sometimes.
*Similarly, black sesame seeds and black split urad can always be replaced by white sesame seeds and white split urad. In that case, Molagappodi will get a better colour.
*I always refrigerate molagappodi, so that it retains all its flavours.
*Tastes superb when mixed with gingely oil.


  1. Hello Mala Aunty,
    Thanks for visiting my site and dropping in such a beautiful comment. You have a great blog with nice collection of recipes, you grand kids must be really lucky to have you. This milagai podi with kollu looks interesting, I'm going to try and will give a feedback. Thanks again and my best wishes for all success!


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