This version of Idly Podi / Chutney Powder is spicier, more aromatic. The best side for soft Idlies and dosas. A must have, in every South Indian homes for satisfying instant food.
Over medium heat, place a pan, and add chana dal, and dry roast till it becomes golden brown. Then transfer to a plate.
In the same pan, add urad dal and dry roast till it becomes golden brown. Then transfer to a plate.
In the same pan, add vegetable oil, red chilies, and asafoetida.
Fry them till red chilies changes its color. Transfer to the plate and allow it to cool down.
To the blender jar, add the fried ingredients and salt.
Grind them to a coarse powder. Check the salt and add if need more.
Serve with idli or dosa.
Notes
The color of the fried chili determines the color of the podi. If the chilies fried till they turn dark brown, the podi would result in dark golden brown color.