Black urad dal 1/2 cup Red chili 10-15 Garlic 10-15 cloves Salt as needed Curry leaves few (optional)
Take out the skin of garlic and keep it aside. In a pan add the red chili and roast it in a low flame till it slightly changes colour. Do not get it burnt. Keep it aside.
Add urad dal in the same pan. I used the black urad dal. You can use white urad dal too. Add the curry leaves also and roast it till it emits a nice aroma and the dal changes the colour. Roast in a medium low flame and ensure it won’t get burnt.
Allow this to completely cool. In the pan add the garlic and add salt. Let this roast in a low flame without getting burnt. Roast till it get slight golden brown colour.
Once done, let this be in the pan itself. If the garlic pods are big, chop them roughly and roast. Allow everything to cool and grind into a fine powder.
Idli molagapodi is ready. This can be stored in an airtight container and stored for 2 weeks.
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