Heat a teaspoon oil and roast the dry red chillies for few minutes.
Fry until they turn lightly crisp and remove from pan. Set this aside.
In the same same heat the another teaspoon of oil and start roasting the black gram and bengal dal until nice aroma comes or until hey turn golden brown. Remove from pan and let it cool completely.
Take roasted chillies and dal in a mixer along with asafoetida and salt. Grind to fine powder and let it rest for few minutes before storing.
You may grind to fine powder or coarse texture depending on your preference.
Let cool completely and store in an air tight box.
Mix podi with sesame oil and serve with idli or dosa!
Video
Notes
Makes about 500 grams ( approx)You may choose any kind of chilies. (small chillies / gundu milagai works too)Add Kashmir chillies to add some color. Add more red chillies to make it spicy.