Step-by-Step Instructions

1. 1.Roast Red Chilies

   Heat a pan without oil. Add 15 red chilies and roast them until they are slightly darkened but not burnt, stirring continuously to ensure even roasting.

2. 2.Roast Urad Dal

   In the same pan, add 50g of urad dal. Roast until it turns golden brown, stirring constantly to prevent burning.

3. 3.Roast Toor Dal

   Next, add 50g of toor dal to the pan. Roast until it also turns golden brown, ensuring it's evenly cooked.

4. 4.Roast Bengal Gram

   Add 50g of Bengal gram (chana dal) to the pan. Roast until it achieves a golden brown color.

5. 5.Roast Sesame Seeds

   Add 2 spoons of sesame seeds to the pan. Roast them until they start to crackle and release their aroma.

6. 6.Roast Curry Leaves

   Finally, add 2 handfuls of dried curry leaves to the pan. Roast them lightly until they become crisp and slightly heated.

7. 7.Cool Ingredients

   Transfer all the roasted ingredients (red chilies, dals, sesame seeds, and curry leaves) to a plate and allow them to cool down completely to room temperature.

8. 8.Grind Red Chilies

   Once cooled, first add only the roasted red chilies to a mixer grinder. Grind them into a coarse powder.

9. 9.Grind Dals and Sesame Seeds

   Add the roasted urad dal, toor dal, Bengal gram, and sesame seeds to the grinder with the ground chilies. Grind all these ingredients together into a coarse powder.

10. 10.Grind Curry Leaves

    Add the roasted curry leaves to the ground mixture in the grinder. Grind again until the curry leaves are well incorporated and the powder is uniform.

11. 11.Add Asafoetida and Salt

    Transfer the freshly ground Idli Podi to a plate. Add asafoetida powder and salt to taste.

12. 12.Mix Well

    Mix all the ingredients thoroughly with a spoon to ensure the asafoetida and salt are evenly distributed throughout the powder.

13. 13.Store Idli Podi

    Once the Idli Podi has cooled completely, transfer it to an airtight container for storage. It can be stored for approximately one month.