Measure all the lentils and other ingredients and keep them ready.
Heat 1/2 teaspoon oil in a pan over medium flame. Add chana dal.
Sauté it over medium-low flame until light golden brown and nice aroma comes. Transfer it to a plate and let it cool at room temperature.
Add 1/2 teaspoon oil in the same pan. Add urad dal.
Sauté it over medium-low flame until light golden brown and nice aroma comes. Transfer it to the same plate and let it cool at room temperature. Make sure that dal doesn’t burn or turn black.
Add sesame seeds in the same pan.
Roast them until light golden brown. Transfer them to the same plate.
Add remaining 1/2 teaspoon oil in the same pan. Add dried red chilli and curry leaves.
Sauté until curry leaves turn crispy. Turn off the flame. Add asafetida.
Mix well. Transfer them to the same plate.
Let all the ingredients cool at room temperature.
When they cool completely, transfer them to the jar of a mixer grinder or a blender. Add salt.
Grind until smooth powder. If you like, you can grind them until slightly coarse, medium coarse or fine powder. Store it in an airtight container. It stays good for 15-20 days at room temperature and for 5-6 months in the refrigerator.
Tips and Variations:
- You can dry roast all the ingredients without using oil.
- For less spicy powder, use dry kashmiri red chilli or decrease the amount of dry red chilli.
- For spicier powder, increase the amount of dry red chilli to make it spicier.
- For variation, add 2 tablespoons dry coconut and 2 cloves of garlic. Dry roast the coconut until light golden brown. Roast the garlic using 1/4 teaspoon oil until light golden. Then add them in step-12 with other ingredients.
Mix idli podi with ghee or sesame oil and serve with plain dosa
or idli or uttapam
or steamed rice as an accompaniment. You can coat the idlis with ghee mixed podi and pack in the lunchbox.