- Red Chillies – 10
- Black gram – 1 cup
- Bengal gram – 3/4 cup
- Curry leaves – 1 cup
- Salt – as per taste ( i used 1 tsp)
- Asafoetida – 1 tsp
- Dry roast red chillies, black gram, bengal gram, curry leaves separately.
- Grind the roasted ingredients, salt and asafoetida in the mixier to a coarse powder.
- Store the powder in a air tight container.
Note : You can add the sesame seeds (ellu) also in the above ingredients, but the idli powder should be consumed faster. If want to keep for months together, oil odour comes from the idli podi. so i avoided sesame seeds.