Gunpowder, originally "Molagaipodi"

Gunpowder, Chilli powder, or  Molagai podi

The “dosai”  travelled beyond its boundaries of South India, largely thanks to the India Coffee House chain run and managed by members of the workers union of the India Coffee Board. But  the traditional , simple accompaniment, the “molagaipodi”—chilli powder—was never part of the dosai they served , with sambar and coconut chutney.

Two varieties of chill powder

Only South Indians, or those who had been fortunate to have home-made dosais at a friend’s house, had tasted , and loved the chilli powder,  till restaurants like the Sagar Ratna chain, and later, the branches of Sharavana Bhawan, came into being. They served what came to be called “gun powder” in the North. 

In no time at all, this  spicy powder that is mixed with sesame oil, to go with idlis or dosais, caught on like wild fire across India, and wherever Indians live.

 Many small and big Udipi joints in the South however did serve this—ready made, from a steel mug-- from when I can remember.

Lentils 

Both chilli powder and gun powder are misnomers. For though chillis are a definite part of this powder, lentils—chana dal and urad dal— form the greater part of it, by weight and volume.

In  south Indian homes, the chutney or sambar are optional side dishes—time and other things permitting. This powder is a must. Dosai with molagapodi, they say. 

But for many, the preference is clearly, molagaipodi with dosai—meaning a huge heap of this powder and may be one dosai!

Here goes the receipe, that will fill a 500 gram jam bottle, and leave you with a little more in a bowl.

Chillies and Tamrind

Ingredients:

Dry Red Chillies 20 (I used 16 of the pungent variety, and 4 Kashmiri chillies that give colour without fire!)

Chana Dal(Gram lentil) 1 cup

Blackgram(dehusked, split)/dhuli urad 1 cup

Tamrind- the size of a small lemon

Asofeatida/Hing—a little bit

Salt to taste-(I used 3 level teaspoons)

Sugar or jiggery- one teaspoon shakkar is what I used

Til/sesame seeds -1 teaspoon (Optional)

Vegetable oil-1 teaspoon

Method

Heat a large karhai/wok/frying pan, and pour one teaspoon of oil. When it is hot, put the red chillies and tamrind, and sauté for three minutes or till they turn a rich red. Take it off in a bowl, and put the wok back on the gas stove.

Now  put the chana dal and sauté for five minutes, stirring all the time. Now add the dhuli urad and hing, and sesame seeds and continue stirring till both the dals have turned a nice golden colour, and you can smell a lovely, aroma of the roasting dals. 

Take care that nothing gets burnt, or turns dark. Switch off, and add the red chillies, tamring in this, and blend well. Let it cool for half an hour.

Transfer the  prepared chillies and dals into the mixie jar, add the salt and jiggery/sugar/shaker, and grind till it  acquires a coarse texture, with some of the lentils remaining slightly bigger for that crunchy taste and feel. People with dental problems though prefer it finely ground.

 It is best  served  as a heap on the plate, leaving it to the impatient person to form a well in the middle with the  index finger. Fill the well with til /sesame oil.

Molagaipodi with til oil

PS:  You can add  a piece of “copra”—dried coconut—in place of til.  It is delicious, but the shelf life stands reduced. If you are sure the jar will be empty in a  fortnight or a month, go for this option.