Idli molaga podi is a comfort spice. Every household in south India will have a bottle of it in their pantry and serve it on the side, with a spoon of oil, along with chutney and sambar. I particularly enjoy the idli drenched in molaga podi with a hot cup of tea or coffee. It brings great memories, when I think of it. In our many road trips, Amma would always make a big dabba ( box) of these idli's. It was a big deal, preparing and packing them right. We would stack up a square sheet of news paper and place a similar size banana leaves on top of it. Roll them all together just to enjoy the molaga podi idli's and thair sadham (yogurt rice) on them. Since I made molaga podi a few days ago, I decided to make molaga podi idli for breakfast.
Molaga podi - 1/4 cup
Gingelly Oil - 2 tbsp
Water - 2- 3 tbsp
Idli - 4
2. Drizzle in the oil.
3. Mix it well.
4. Add water and make into a liquid paste
5. Place the idli in the molaga podi paste and coat it well on both sides, so that you do not see any white part in the idli.