Idly Podi – Mysore style Chutney powder/Idly powder

I normally have 2-3 varieties of idly podi in my pantry. The regular tambrahm podi, and my innovation podi,with coriander seeds, little tamarind and chia/flax seeds are a must. Now with this BM i m discovering quite a varieties of podi, Andhra style Karam Podi, Nalla Karam podi and now this mysore style idly podi. 
I followed the recipe from here. Do try and let me know how u like this spicy podi for idly/dosa.
1 cup Chana dal
1/4 cup urad dal
1/4 cup tuvar dal
1.5 cups grated fresh coconut
1/2 teaspoon Hing
3/4 cup dry red Chilly
small lime size cleaned tamarind
3 teaspoon grated jaggery
handful curry  leaves
1/2 cup ground nuts (Optional)
1/4 cup white sesame seeds (optional)
1 tsp salt (or to taste)
  • Dry roast the chana dal, tuvar dal, peanuts and urad dal separately until golden brown. Remove it to a flat plate and let it cool. In the same pan, roast coconut, in a simmer flame until golden brown. Remove it to a flat plate, let it cool.
  • Dry roast curry leaves until crisp. To the hot pan, add red chilies and white sesame seeds. Let all the ingredients cool completely. 
  • Take all the ingredients in a mixer, add tamarind and salt. Grind it to a fine or a little coarse powder. I prefer my podi to be little coarse.
  • Serve it along with hot steaming idlies, with a generous drizzle of gingely oil. I served this with mallige idly.