Firstly, in a thick-bottomed pan heat 1 tsp oil and roast 1 cup urad dal on low flame until it turns aromatic.

Add 1 cup chana dal, 2 tbsp toor dal, and 3 tbsp sesame.

Continue to roast until the dal turns golden brown and aromatic.

Transfer to the plate and allow it to cool completely.

In the same pan heat 1 tsp oil, add 75 grams dried red chilli and a few curry leaves.

Roast until the chilli puffs up.

Also, add ball-sized tamarind and roast for a minute.

Now cool completely, transfer to the mixer jar, and grind to a fine powder.

Further add in roasted dal, 3 tsp salt, and ½ tsp hing.

Grind to a fine powder. make sure to mix in between to avoid any blockage.

Finally, store idli podi in air tight container and enjoy it with idli, dosa, and rice.