How to make Molaga Podi -

A dry spiced powder made from mixed dals and sesame seeds

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sesame Seeds, Dried Red Chillies (सूखी लाल मिर्च )

Cuisine : Tamil Nadu

Course : Powders

Molaga Podi

Molaga Podi Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Molaga Podi Recipe

  • Sesame Seeds 1/2 cup

  • Dried Red Chillies 4 tablespoons

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Mustard seeds 2 tablespoons

  • Whole dry red chillies 3 cups

  • Roasted chana dal (dalia) 1/4 cup

  • Asafoetida 3/4 teaspoon

  • Jaggery (gur) 1 teaspoon

  • Salt 1/2 cup


Step 1

Clean sesame seeds and broil in a fry pan till they start popping. Remove and cool. Heat two tablespoons of oil and fry urad dal, chana dal and mustard seeds, separately, to a golden brown. Remove and cool.

Step 2

Remove stalks from red chillies and fry them in two tablespoons of oil and cool. Do not allow them to turn black.

Step 3

Once all these ingredients have cooled down, grind them with roasted chana dal asafoetida, jaggery and salt, to a coarse powder.

Step 4

Cool and store in a dry airtight bottle. Mix this powder with liberal quantity of sesame oil or ghee and serve with your favorite snacks.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.