Idli Podi | Idli Milagai Podi

Ingredients

• 3/4 cup Urad Dal
• 3/4 cup Chana Dal
• 1/2 cup Sesame Seeds
• 25-30 Dry Red Chillies (Spicy Guntur Variant)
• 1 tsp Asafoetida
• 1.5 tsp Salt (adjust as needed)
• 1.5 tsp Oil

Instructions

1. 1

   In a heavy bottomed kadai, heat 1/2 tsp oil. Add 3/4 cup Urad Dal. Keep frying continuously on low flame.

2. 2

   When the urad dal turns a deep golden brown, remove from heat.

3. 3

   In the same pan, heat 1/2 tsp oil. Now add 3/4 cup Chana Dal. Keep frying continuously on low flame.

4. 4

   When the chana dal turns a deep golden brown, remove from heat.

5. 5

   In the same pan, dry roast 1/2 cup sesame seeds on low flame. When they begin to pop, remove from heat. It should not take more than 3-4 mins if the pan is hot.

6. 6

   Now heat 1/2 tsp oil in the same pan and add 25-30 dry Guntur red chillies.

7. 7

   Fry on low flame until the red chillies start to change color and are crisp & shiny. Remove from heat.

8. 8

   Let all the roasted ingredients cool down completely.

9. 9

   Add the roasted urad dal, chana dal, red chillies, 1.5 tsp salt and 1 tsp asafoetida to the blender.

10. 10

    Grind into a coarse mixture and then add sesame seeds.

11. 11

    Pulse a few times until sesame seeds are coarsely ground.

12. 12

    Let the chutney powder cool down completely.

13. 13

    Store in an airtight container for upto 2 months. Serve as needed with gingelly/sesame oil on the side of hot idli, dosa or any South Indian breakfast.