Most south Indian pantry is not completed without this essential idly powder. Some people label this recipe as Milagai powder(chilli powder) or Idly podi. You an store this in an air tight container for up to six months.
2 tsp oil
½ tsp black mustard seed
12 curry leaves
10 dry red chillies
½ cup chana dal
½ cup Urad dal(white whole)
½ tsp asafoetida
In a pan heat 1 tsp oil.
Add mustard to the oil, Once mustard turns pale in color take the mustard out and keep it in a plate.
In the same pan fry red chillies and curry leaves and asafoetida powder, remove it from the pan and put it in the same plate with mustard.
Add the remaining 1 tsp oil and fry Chana Dal until it turns light red in color remove and keep it in the plate.
In the same pan add Urad Dal and fry until golden brown and keep it in the same plate with the remaining ingredient.
Allow it to cool and grind it with required amount of salt to taste.