In a pan add 1 tbsp coconut oil and fry the red chilis.

I added Kashmiri red chilis for color, you can use only normal red chilis if you don’t have the Kashmiri variety.

In that case use 20 red chilis.

Fry the chilis till they puff up, do not change the color.

Take out and keep it in a plate.

In the same pan add 1 tbsp coconut oil and add 1 tbsp mustard seeds.

Saute for a minute and add ½ cup urad dal.

The mustard will crackle while the urad dal is getting roasted.

Saute the urad dal till it becomes golden brown.

Once done take it out.

Add chana dal in the pan and roast till golden brown.

Take out from the pan and keep it aside.

Add the sesame seeds now. I used white, you can add black sesame seeds too.

Sesame pops up so quickly, so roast this medium flame for 1-2 minutes.

Switch off the flame and add the salt and asafoetida.

Let this be in the pan for a minute.

Take out and cool everything completely.

In a mixie jar, pulse the chilis first.

Now add the rest of the roasted ingredients.

Make this into a slightly coarse powder.

Spread this in a plate for 5 minutes.

Let the mixie heat subsides and then transfer it to an airtight container.

Take a spoon of idli podi and mix with sesame oil and serve with idli and dosa.