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1
Heat a pan on the stove and add 1 cup of urad dal. Toast on low flame, stirring constantly, until it gradually turns light golden brown and releases a pleasant aroma.
2
Transfer the toasted urad dal to a plate and allow it to cool completely.
3
In the same pan, roast the red chillies until the color deepens and aromatic.
4
Transfer the roasted chillies to a plate and let cool.
5
Add 1 tablespoon of sesame seeds to the same pan and roast until they crackle and become crispy.
6
Transfer the toasted sesame seeds to a plate and cool.
7
Add all the cooled ingredients (urad dal, red chillies, sesame seeds, toor dal, asafoetida, and curry leaves) to a mixer and grind into a coarse powder. Avoid grinding too fine; maintain a slightly coarse consistency.
8
Spread the ground mixture on a wide, shallow container to cool completely to room temperature. This is essential since the mixer has residual heat; full cooling ensures the powder won't spoil during storage.
9
Once fully cooled, transfer the idli podi to a glass container or airtight jar and seal for storage.
10
To serve, place an idli on a preheated dosa griddle or pan and cook on medium flame, flipping to brown both sides for 1-2 minutes until cooked through.
11
Place the cooked idli on a plate, sprinkle the idli podi generously over it, drizzle with a little oil or ghee, mix well, and serve.
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