Prepare the spicy Milagai Podi by adding urad dal and chana dal to a pan.

Saute on medium heat until the dals turn golden brown.

Add sesame seeds, red chillies, curry leaves, and garlic.

Saute until the garlic turns light brown and the curry leaves are crisp.

Add asafoetida and saute for a few seconds, then turn off the heat.

Let it cool, then grind the Milagai Podi to a fine powder in a mixer grinder.

Heat a dosa tawa on medium heat and grease it with a little oil.

Pour a small ladle full of idli/dosa batter at the center of the pan.

Sprinkle some milagai podi on top and drizzle with sesame oil.

Cook for about 2 minutes until the base is golden brown.

Flip and cook the other side for another 2 minutes.

Transfer the Milagai Podi Uthappam to a serving plate and serve hot.

Repeat for the remaining batter and podi.

Serve with Kadale chutney or Tomato Onion Chutney.