Wash curry leaves and pat dry with a kitchen tissue. Clean all the ingredients, pick debris and discard.

Add chana dal to a heavy bottom pan and dry roast on a medium heat until light brown and aromatic. Remove them to a plate.

Roast urad dal in the same pan, on a low to medium flame until golden and aromatic. Transfer to the same plate.

Add sesame seeds to the same pan & roast until they sizzle or steam. Do not over roast as they can taste bitter. (If using peanuts, dry roast them until deep golden and aromatic.) Transfer to the same plate.

To the same pan, add cumin seeds and roast until aromatic and deep brown. Do not burn. Transfer to the same plate.

Dry roast red chilies till crisp & remove to the same plate.

To the same pan, add curry leaves and roast on a low flame till they turn crisp. Set these aside as well.

Add garlic to the hot pan & roast for 2 mins. Remove and roast coconut until aromatic. Cool all the ingredients.

Grind red chilies, curry leaves and salt to a fine powder. If you want you may add hing at this stage.

To the same jar, add dal, cumin & sesame. Grind to a fine or coarse powder as per your choice.

Lastly add coconut and garlic. Grind to a powder.

Taste test and add more salt. If you want more heat or deeper color you may heat little red chili powder or black pepper in a pan and add to the podi.

Store idli podi in an airtight dry jar. Serve with idli, dosa, uttapam or with rice and ghee.