Gunpowder masala, also known as "Milagai Podi" or "Idli Podi," is a popular South Indian spice mix often used as a condiment for idlis and dosas. Here's a recipe to make it at home.
1 cup urad dal (split black gram), 1/2 cup chana dal (split Bengal gram), 1/4 cup sesame seeds, 1/2 cup dried red chillies, 1/4 cup curry leaves, 1/4 tsp asafoetida (hing), 1/2 tsp salt (or to taste), 1 tbsp oil (preferably sesame oil).
Heat a pan on medium flame and dry roast the urad dal until golden brown. Remove from the pan and set aside. In the same pan, dry roast the chana dal until golden brown. Similarly, dry roast all ingredients and set them aside. Allow all the roasted ingredients to cool completely.
Once cooled, combine all the roasted ingredients in a mixer or spice grinder. Add salt to the mixture. Grind to a coarse or fine powder as per your preference. Some people prefer a coarse texture, while others prefer it fine.
Transfer the ground masala to an airtight container and store it in a cool, dry place. It can be stored for several weeks. You can add a tablespoon of desiccated coconut to the mix for a slightly different flavour. Dry roast the coconut until golden before adding.
Traditionally, gunpowder masala is mixed with sesame oil or ghee and served with idlis or dosas. You can also use it as a spice mix for various other dishes.