To prepare the Idli Podi, dry roast the urad dal and chana dal in a heavy-bottomed pan over medium heat until they turn golden brown and aromatic. Remove from pan and set aside.
2
In the same pan, dry roast the dry red chilies, coriander seeds, cumin seeds, black peppercorns, asafoetida, and curry leaves until fragrant, about 2-3 minutes. Be careful not to burn them.
3
Allow all the roasted ingredients to cool completely to room temperature.
