Yesterday we made molagapodi at home.There are many variations in the recipes, but no matter what variation, this is definitely Chennai's favourite lentil powder. Go to any Tamil house and you'll find people happily eating idli and dosa dunked in molagapodi and oil. My house is no exception :)
Typically, urad dal, channa dal, and sesame are ground together, with dry red chillies and asafoetida. Each ingredient is roasted separately before grinding.
But really, you can pretty much experiment with adding other lentils if you wish. We added a little bit of tuar dal and moong dal to the batch we made yesterday, and we skipped the sesame. It turned out pretty yummy.
As long as you get the proportion of chillies, asafoetida and salt ok, all these lentils can be combined in any way you want, to make an awesome powder.
There are lots of recipes online if you google for it.
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