Idli Podi

1/2 cup Chenna dal - Senaga pappu
1/2 cup Urad dal - Minnappu
3/4 cup Coriander seeds- Dhania
2 tsp jeera
1/2 cup Grated coconut
1/4 cup white sesame seeds - Till
Hing
Hand full Red Chilies
6 – 8 Garlic pods – Optional


Take 2 tsp of oil in a skillet fry coriander seeds till they are done. Then add chenna dal fry for a few minutes finally add urad dal, jeera, hing, chopped garlic and red chilies. Finally add till and coconut and fry for few more minutes.
This order should be followed as coriander seeds take longer time to fry than the other dals. Red chilies can be adjusted according to taste.
It is really important that the mixture is stirred frequently and have the flame in low/ medium. This way the dal is roasted completely without just the outer part and prevents from darkening.
The mixture emits a toasty aroma when they are nicely roasted.
Let cool. Grind to a coarse powder in a spice mill or blender salt should be added now.

Use immediately or store in an airtight container in a cool, dry place or in a Ziploc bag to retain its freshness and aroma.

Idli podi is a side dish for hot idli with a tsp of warm ghee.