To make Idli Podi, dry roast 1 cup each of steamed rice, urad dal, and chana dal, along with 30 dried red chilies, 1 tbsp of peppercorns, and 4 sprigs of curry leaves. Once roasted, allow the ingredients to cool, then blend them with 1 tsp of asafoetida and salt to taste until you achieve a fine powder.

Yes, Idli Podi is naturally gluten-free as it is made from rice and lentils. This makes it a great condiment for those following a gluten-free diet, and it can be enjoyed with idli or dosa without any concerns.

If you don't have dried red chilies, you can substitute them with red chili powder or cayenne pepper. Start with a smaller amount, as these alternatives can be spicier than whole chilies. Adjust according to your heat preference.

Store your Idli Podi in an airtight container in a cool, dry place. It can last for several months when stored properly. For longer shelf life, you can refrigerate it, but make sure it's in a moisture-proof container.

Idli Podi pairs wonderfully with idli and dosa, but you can also mix it with hot boiled rice for a quick meal. Additionally, it can be sprinkled over roasted vegetables or used as a seasoning for various dishes to enhance flavor.