Malu’s Idly Dosa Molaga Podi Authentic South Indian Gun Powder 180Gms

In a Thanjavur home, Molaga Podi is not a condiment. It is a staple. It sits beside the stove, it travels in dabbas, it is spooned generously onto hot idlis before anything else reaches the plate.

Also called Idli Podi or Gun Powder, our Molaga Podi is made from slow-roasted urad dal, chana dal, red chillies and curry leaves — ground coarse, the Thanjavur way, so that each bite has texture and not just heat. The hing is solid Paal Perungayam, not the powder substitute, which gives our podi its characteristic pungency and depth.

Mixed with cold pressed gingelly oil and eaten with hot idli or dosa, this is one of those combinations that needs nothing else. No sambar. No chutney. Just the podi, the oil, and the idli.

What’s Inside

• Urad Dal, Chana Dal, Red Chillies, Curry Leaves, Asafoetida (Paal Perungayam), Salt
• No preservatives. No artificial colour or flavour.
• 180 gms per pack

How to Use It

Mix one spoon of podi with half a spoon of cold pressed gingelly oil (sesame oil) — not refined oil, not coconut oil — until it forms a coarse paste. Dip hot idlis directly. Or spread on dosa before folding. The oil ratio is a matter of personal preference — more oil for a richer, more aromatic experience, less for a drier and more intense one.

Ships across India. Made in Bangalore by Malu’s Kitchen — a Thanjavur Iyer-style home kitchen rooted in the Tamil Brahmin tradition. FSSAI registered: 21223010001350.