firstly, in a pan heat 2 tsp oil. roast ¾ cup chana dal, 1 cup urad dal, and ¼ cup sesame seeds until it turns aromatic.

once the dal turns golden brown and aromatic, transfer it to a plate and cool it completely.

heat 1 tsp oil and add 20 dried red chilli, a handful of curry leaves, and lemon-sized tamarind.

roast until the chilli puffs up and turns crunchy.

transfer to the plate and cool completely.

once everything is cooled completely, transfer to the mixer jar.

add 2 tsp jaggery, 1½ tsp salt, 1 tsp turmeric and 1 tsp hing.

grind to a fine powder without adding water.

finally, milagai podi is ready to enjoy.

in a large cast iron pan, heat 1 tbsp oil.

add 2 tbsp onion, ½ tsp ginger, 1 chilli and 1 tsp coriander. saute until the onion softens.

further add 2 tbsp tomato, 1 tsp curry leaves and saute until the tomato softens.

now add 2 tsp milagai podi and 1 tsp butter. roast until everything is well combined.

divide into 4 parts giving good space in between.

pour in a ladleful of idli batter.

also sprinkle some milagai podi, butter and coriander.

cover and simmer for 10 minutes or until the idli batter is cooked well.

now carefully flip over without breaking the idli.

roast on both sides until it turns golden brown and crisp.

finally, enjoy spot idli with chutney and milagai podi.