Thengai milagai podi recipe , How to make coconut milagai podi

Thengai Milagai podi, a perfect pair for idli dosa, made with the addition of coconut to the usual Idli milagai podi. I still remember my childhood days when amma used to make this in bulk and we used to eat it like how kids eat sugar from the box. I have posted Thengai podi recipe but Thengai molagapodi is different. Thengai podi we generally mix with hot rice and ghee and eat. Thengai milgai podi we generally smear on Idli, Dosa. This doesn't stay too long like usual milagai podi due to the addition of coconut but still perfect for travel. It has been ages since i made or tasted this thenga molagapodi. Infact, i haven't tried it in my 18 years of cooking. Recently remembered of this while talking with my sister. As amma is holidaying in US now, i couldn't call her at my convenience but somehow spoke to her and got the recipe. She also recollected our madness for thengai milgai podi, including my patti  who is crazy lover of this podi. If you are a molagapodi lover, do try this at home and i am sure you will love it. The first bite of it with idli took me to my childhood days. Can you relate to that feelings 😃

Thengai Milagai podi

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 1 cup
• Author: Jeyashri
• Recipe Category: Breakfast | dinner
• Description: Thengai Milagai podi, a perfect pair for idli dosa, made with the addition of coconut to the usual Idli milagai podi.

    Channa dal  1/4 cup
    Urad dal  1/4 cup
    Dry Red chili*  12- 14 
    Coconut  1/4 cup
    Asafoetida  1/4 tsp
    Sesame seeds  2 tblsp
    Salt  as needed  
    Oil  1 tsp
*I first used 10 red chilis and then later i felt it is less spicy and then added 3 roasted red chilis.

Method:

• In a pan add 1/2 tsp of oil and add the channa dal.
• Roast till golden brown. Ensure not to burn it. 
• Stir it continuously  for even browning. 
• Take it out and keep aside. 
• In the same pan add 1/2 tsp oil and add the urad dal. 
• Roast it till golden brown. Stir continuously for even browning. 
• Keep it aside. 
• I used white urad dal. You can use black urad dal or white split urad dal. 
• If you use black urad dal the colour of the podi will change. 
• In the same pan add the red chili. I used 10 red chilis. But later after grinding it felt it is less spicy, so roasted 3-4 red chilies and added to it again. 
• Since we are adding coconut it will reduce the spiciness. 
• In the same pan add coconut . Use fresh coconut. Dry roast it in a medium low flame till golden brown. 
• Take it out and keep aside. 
• Dry roast the sesame seeds till they pop up and turns golden color. 
• Switch off the flame and add salt and asafoetida. 
• Allow all the roasted ingredients to cool completely. 
• Grind this in a mixie to a fine powder. Some people like it slightly coarse. If you want you can grind like that too. 
• Keep the podi in a plate for 5 minutes and then transfer it to a air tight container. 
• Always use dry spoon to take the thenga molagapodi.
• Enjoy with idli | dosa. 
• We love this with curd rice too.

Notes:

1. Adjust the red chili according to your level of spiciness. 
2. The shelf life is around a week to 10 days and it can be extended if you keep it in the refrigerator. 
3. Color of the thengai molagapodi depends of the chilis. Also if you use black urad dal and black sesame seeds color of the podi will change. 
4. You can roast 1 tblsp coriander seeds (dhaniya) and add it to the thengai milagai podi while grinding.

Method with step by step pictures:

• In a pan add 1/2 tsp of oil and add the channa dal.
• Roast till golden brown. Ensure not to burn it. 
• Stir it continuously  for even browning. 
• Take it out and keep aside. 

• In the same pan add 1/2 tsp oil and add the urad dal. 
• Roast it till golden brown. Stir continuously for even browning. 
• Keep it aside. 
• I used white urad dal. You can use black urad dal or white split urad dal. 
• If you use black urad dal the colour of the podi will change. 

• In the same pan add the red chili. I used 10 red chilis. But later after grinding it felt it is less spicy, so roasted 3-4 red chilies and added to it again. 

• Since we are adding coconut it will reduce the spiciness. 
• In the same pan add coconut . Use fresh coconut. Dry roast it in a medium low flame till golden brown. 

• Take it out and keep aside. 
• Dry roast the sesame seeds till they pop up and turns golden color. 
• Switch off the flame and add salt and asafoetida. 

• Allow all the roasted ingredients to cool completely. 
• Grind this in a mixie to a fine powder. Some people like it slightly coarse. If you want you can grind like that too. 

• Keep the podi in a plate for 5 minutes and then transfer it to a air tight container. 
• Always use dry spoon to take the thenga molagapodi.
• Enjoy with idli | dosa. 
• We love this with curd rice too.

Notes:

1. Adjust the red chili according to your level of spiciness. 
2. The shelf life is around a week to 10 days and it can be extended if you keep it in the refrigerator. 
3. Color of the thengai molagapodi depends of the chilis. Also if you use black urad dal and black sesame seeds color of the podi will change. 
4. You can roast 1 tblsp coriander seeds (dhaniya) and add it to the thengai milagai podi while grinding.