Red chillies - 50 grams
Whole Urad Dal -120 grams (1/2 cup flat)
Bengal Gram/channa Dal/ kadalai paruppu - 120 grams (1/2 cup flat)
Asafoetida/Hing -1/4 tsp
White Sesame seeds - 100 grams
Salt -1 tbsp crystal salt (if using table salt use less or as required)
Curry leaves - handful (dried)- optional
Oil -1 tsp
Fresh Idli Podi made by Vijaya on 15-02-2018
Heat 1/2 tsp of oil and roast urad dal and channa dal together until they turn golden brown.
Heat another 1/2 tsp of oil and roast red chillies. Then add hing in the end and roast for a few more seconds and switch off the flame. Leave it to cool.
Dry roast sesame seeds.(without oil)
Dry roast curry leaves. I did not add.
First grind sesame seeds for a few seconds and keep it aside. Do not grind it too much as it will ooze out oil.
Then grind the dal coarsely and keep it aside.
Grind red chillies with salt and curry leaves to a fine powder.
Mix everything together and store it in an airtight container. If required add more salt and mix well.
This podi mixed with sesame seed oil/gingelly oil is a great combination for idli and dosa.