Idli Milagai Podi

when i am lazy to make any chutney or sambar, this milagai podi comes handy to me for dosa, idli or for ragi dosa.

                                                        Idli Milagai Podi

Cuisine: South Indian                                                                                           Ratio
Preparation Time: 20 minutes                                                            Bengal Gram : Urad Dhal
Cooling Time: 1/2 hour                                                                                         1 : 1

Ingredients:
Urad dhal : 1/ 2 cup
Bengal gram or Channa dhal : 1/2 cup
Asofoetida: A generous heaped spoon 
Red chillies long : 10 numbers
Salt to taste

Method:
1. Place a heavy bottomed pan on the stove, over a medium flame.
2. When it is hot, dry roast urad dhal slowly for 8 minutes or till it becomes golden brown.
3. Take it off and add bengal gram and dry roast till it turns golden brown, make sure to dry roast the dhals separately.
4. Roast red chilles for minute.
5. Transfer all the roasted ingredients to a plate and allow it to cool.
6. Transfer the contents from the plate to a mixie jar, add asofoetida, salt and grind it to a fine powder.
7. Transfer it to a air tight container and store.

Note:
1. It stays well for a month.
2. Take 1 tea spoon of this podi and add 3 tea spoons of sesame oil and mix it to form like a paste.This can be had with idli, dosa or ragi dosa.