Gun Powder Masala

Also Known as ‘Idli Podi’ or ‘Milagai Podi’


        This is a popular south Indian spicy blend. It is a versatile product. Traditionally goes very well with Idlis. It also used with dosa or uttapams, can be used in gravies, rice preparations, marination or simply sprinkle on top of snacks. It adds zing and heat to the food. It has a perfect match along with ghee, also with coconut oil or sesame oil. 


Here is the basic Podi Masala recipe which I have developed 


Podi Masala Powder / Gunpowder Masala 

Yield - 500 GM

Gun Powder Masala


Ingredients : 

Channa Dal                         200 GM

Urad Dal                             125 GM

Roasted Channa Dal           125 GM

Peanut                                  50 GM

Curry Leaf                            15 GM

Bedagi Chilli                        50 GM

Hing Powder                         8 GM

Garlic                                   40 GM

Salt                                       10 GM


Process : 

1. Dry roast Channa dal, Urad Dal, Fried Channa Dal, Peanut, Bedagi Chilli, Curry Leaf (All Separately done). Remove Skin from Peanut.

2. Dry roast chopped Garlic along with Peanut.

3. Grind all dry roast ingredients together.

4. Add Hing Powder & Salt. Mix it.

5. Store it in an Airtight Container.


Chef’s Tip - 

1. Roast all ingredients separately.

2. For best results, do not store for a longer period. Use as fresh as possible. 




Some Gun Powder utilized related recipes for your reference: -  


Gun Powder (Podi) Idli

Gun Powder Idli


Ingredients :

Idli                                       200 GM

Gun Powder Masala             15 GM

Ghee                                     10 GM

Oil                                          3 ML

Ginger(fine chopped)             1 GM

Mustard Seeds                       1 GM

Curry Leaves                          1 GM

Roasted Channa Dal               1 GM


Method:

1. Heat oil in a Pan. Add Fine Chopped Ginger. Add dal, Mustard Seeds and Curry leaves.

3. Add Idli. Add Gun powder masala. Add ghee. Toss the idli in it nicely, coat them well. 

4. Garnish with fried curry leaves. 




Gun Powder Prawns Tempura


Ingredients: 

Prawns - 300 GM

Ginger Garlic Paste - 2 Tbsp

Turmeric Powder - 1/2 tsp

Red Chilli Powder - 1 tsp

Gun Powder Masala - 1 Tbsp

Lemon Juice - 1 Tbsp

Salt to taste 

Oil - For Frying


For Batter: 

Refine Flour - 50 GM

Corn Flour - 50 GM

Eggs - 1 no

Liquid Soda - 150 ML

Salt


Method :

1. Clean the Prawns. Wash it. Drain the excess water with the help of a dry cloth.

2. Marinate the Prawns with Ginger Garlic Paste, turmeric powder, red chili powder, Gun Powder masala, Lemon juice, and salt. Keep it aside in the fridge for 30 mins.

3. Make Tempura batter. Use Chilled Soda. (Can skip Liquid Soda instead use chilled water and 1 tsp baking soda)

4. Dip the marinated Prawns in the batter. Deep fry it in oil till golden brown(cooked).

5. Served hot with Mint Coconut Chutney or curried mayo.

6. Instead of Prawns can use chicken chunks, Chicken wings, Paneer(can skip egg in batter). 




Gun Powder Rice


Ingredients : 

Ghee - 8 GM

Roasted Channa Dal - 15 GM

Curry leaves - 3 GM

Dried Red Chilli - 1-2 NOS.

Gun Powder Masala - 30 GM

Boiled Rice - 300 GM

Salt - to taste


Method: 

1. In a pan add ghee. Add roasted Channa dal, dried chili, and curry leaf. Allow it to crackled. 

2. Add Rice. Add Gun powder masala and toss it well. Check the seasoning. 



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