Heat a pan with a little oil and add the Bengal gram and white lentil.

Roast the lentils until they turn reddish in color.

Remove the roasted lentils from the pan and set aside to cool.

Add sesame seeds, coriander seeds and peppercorns to the pan and dry roast until fragrant.

Remove from the pan and set aside to cool.

Add 1 teaspoon of oil to the pan, then add the red chilies and roast for about a minute on low heat.

Add curry leaves and asafoetida, stir for a few seconds, then remove from the pan.

Allow all roasted ingredients to cool completely.

Grind the cooled ingredients, jaggery, salt, and tamarind in a mixer until you achieve a coarse powder consistency.

Store the idli miligai podi in an airtight jar.

Mix with ghee or sesame oil or use as a dry powder to serve with idli, dosa, or vada.