Chutney Powder for Idli/Dosa recipe | How to make Gun powder (Molagapudi) recipe


FULL VIDEO ON YOUTUBE:

https://www.youtube.com/watch?v=KlyqJLzZxHE

Hey guys, spice up your life with this red hot chutney powder which is a must for dosas, idlis, vada, etc. Try it and please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

All you need to do is dry roast some chana dal, urad dal, rice, dry Kashmiri chillies, peppercorns, cashew nuts over low flame until they turn aromatic.

Cool all these ingredients and grind them along with some desiccated coconut, asafoetida, mango powder and some rock salt.

Grind to a coarse powder, add some Kashmiri chilli powder (you decide how hot you want) and mix it again for that tempting red hot mouth watering gun powder.

Now store it in an airtight container and use it whenever you make some dosas, idlis, vadas, etc. You can even sprinkle it on sandwiches, rice, etc. But don't forget to add some ghee on the hot rice. This powder can be used for a month. Of course it will be over within a week or so.

CHUTNEY POWDER FOR IDLI/DOSA RECIPE:

Cook time: 7 mins. Grinding time: 3 mins. Total: 10 mins.

Author: Curry for the Soul

Recipe Type: Chutneys

Cuisine: Indian

Makes: 1 bottle masala powder

Ingredients:

  • 3 tbsp chana dal

  • 2 tbsp urad dal

  • 1 tbsp rice

  • 5 dry Kashmiri red chillies

  • 15 peppercorns

  • 2 tbsp cashew nuts

  • 10-12 curry leaves

  • 2 tbsp desiccated coconut

  • 1/4 tsp asafoetida

  • 1 tsp dry mango powder

  • 1 tsp pink rock salt

  • 1 tbsp Kashmiri chilli powder

Method:

  1. Dry roast chana dal, urad dal and rice over low flame

  2. Keep it aside for cooling

  3. Dry roast Kashmiri chillies and peppercorns until crisp

  4. Keep it aside for cooling

  5. Dry roast cashew nuts until crisp

  6. Keep it aside for cooling

  7. Dry roast curry leaves until crisp

  8. Keep it aside for cooling

  9. Add all the above dry roasted ingredients to a mixie jar along with desiccated coconut, asafoetida, dry mango powder, rock salt and grind to a coarse powder

  10. Add 1 tbsp Kashmiri chilli powder and mix again

  11. Spicy, tangy chutney powder is ready for dosa, idli, vada, etc.

STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES:


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