Step-by-Step Instructions

1. 1.Prepare Ingredients

   Gather all the necessary ingredients as listed. Ensure dals and seeds are clean and free from impurities. Peel the garlic cloves.

2. 2.Roast Asafoetida and Red Chilies

   Heat 1-2 teaspoons of oil in a pan over medium heat. Add the asafoetida pieces and roast until they become fragrant and slightly puffed. Then, add the dried red chilies (with stems) to the pan and continue roasting until they turn a darker shade of red and become crisp. Ensure not to burn them.

3. 3.Transfer Roasted Chilies and Asafoetida

   Carefully transfer the roasted red chilies and asafoetida to a large, clean bowl. Set aside to cool.

4. 4.Dry Roast Dals

   In the same pan (without adding more oil), add the urad dal and chana dal. Dry roast them over medium-low heat, stirring continuously, until they turn golden brown and release a nutty aroma. This should take about 5-7 minutes.

5. 5.Transfer Roasted Dals

   Once roasted, transfer the dals to the large bowl with the chilies and asafoetida. Allow them to cool.

6. 6.Dry Roast Flax Seeds

   Add the flax seeds to the pan. Dry roast them over medium heat, stirring constantly, until they start to pop and become fragrant. This indicates they are properly roasted.

7. 7.Transfer Roasted Flax Seeds

   Transfer the roasted flax seeds to the large bowl with the other ingredients. Let them cool down.

8. 8.Dry Roast Coriander Seeds

   Add the coriander seeds to the pan. Dry roast them over medium-low heat until they are aromatic and slightly change color, about 2-3 minutes.

9. 9.Transfer Roasted Coriander Seeds

   Transfer the roasted coriander seeds to the large bowl.

10. 10.Dry Roast Black Sesame Seeds

    Add the black sesame seeds to the pan. Dry roast them over low heat until they start to crackle and become fragrant, being careful not to burn them. This usually takes about 1-2 minutes.

11. 11.Transfer Roasted Black Sesame Seeds

    Transfer the roasted black sesame seeds to the large bowl.

12. 12.Dry Roast Rice and Garlic

    Add the raw rice to the pan. Dry roast it over medium heat until it turns a light golden brown. Then, add the peeled garlic cloves and roast for another minute until the garlic is slightly fragrant and softened.

13. 13.Transfer Roasted Rice and Garlic

    Transfer the roasted rice and garlic to the large bowl with all the other cooled ingredients.

14. 14.Grind First Batch

    Ensure all roasted ingredients have completely cooled to room temperature. Transfer about half of the mixture into a mixer grinder jar. Add half of the salt to the jar. Grind into a coarse powder. Avoid grinding it too finely, as a slightly coarse texture is preferred for Idli Podi.

15. 15.Grind Second Batch

    Transfer the first batch of ground powder to a clean pan. Add the remaining roasted ingredients and the rest of the salt to the mixer grinder jar. Grind into a coarse powder, similar to the first batch.

16. 16.Mix and Store

    Add the second batch of ground powder to the pan with the first batch. Mix both batches thoroughly to ensure even distribution of ingredients and salt. The final powder should have a slightly coarse texture. Store the homemade Idli Podi in a clean, airtight container in a cool, dry place. It can last for several weeks.