Idli Podi

How to Prepare

1. Heat a heavy-bottomed pan on low-medium heat.
2. Dry roast 2 cups of urad dal until it turns golden brown and aromatic. Remove and set aside.
3. In the same pan, dry roast 1.5 cups of chana dal until golden brown. Set aside.
4. Dry roast 20 dried red chilies until they become crisp. Adjust quantity based on spice preference. Set aside.
5. Roast 0.5 cup of sesame seeds until they start popping. Set aside.
6. Roast 2 tablespoons of curry leaves until crisp. Set aside.
7. Allow all roasted ingredients to cool completely.
8. Transfer the cooled ingredients to a mixer or blender. Add 2 teaspoons of asafoetida and 2 tablespoons of salt.
9. Grind everything to a coarse powder. Do not over-grind to avoid oil release from sesame seeds.
10. Spread the powder on a plate to cool if it feels warm after grinding.
11. Store in an airtight container once completely cooled.