Authentic Milagai Podi : Homemade Gun PowderVeg

1

In a pan over low heat, start by roasting the yellow split chickpeas (chana dal).

2

Once they become fragrant and nutty, add the split and dehusked black gram (urad dal).

3

Continue roasting until both are well-toasted, then add the white sesame seeds, stirring until they are also toasted.

4

Remove the roasted mixture from the pan and set it aside to cool.

5

In the same pan, add a few drops of oil and the dried red chillies (with stalks removed).

6

Roast them carefully on low heat until they are crisp, being mindful not to burn them.

7

Transfer the roasted chillies to the bowl with the cooled lentil mixture.

8

Add the asafoetida (hing), black jaggery powder, and salt. Mix everything thoroughly.

9

Place the combined ingredients into a grinder or food processor.

10

Pulse the mixture until it reaches a coarse, powdery consistency—it should not be a fine powder.

11

Once ground, let the powder sit for 10 to 15 minutes to allow it to return to room temperature, as the grinding process can warm it up slightly.

12

To serve, mix a portion of the powder with a drizzle of gingerly oil, coconut oil, or melted ghee. Use this as a condiment for idli or dosa.