Dry roast separately – chana dal, urad dal, dalia, curry leaves, raw rice, poppy seeds, sesame seeds and grated coconut. Make sure to cook them on medium low flame and roast until lightly browned and aromatic. Remove into a bowl and allow to cool.
In the same pan, heat oil and roast red chilies until lightly browned but not burnt. Let cool.
Once all the ingredients are cool, grind them into a powder along with salt, hing and tamarind. Store in an airtight container for up to 1 month.
Pour slightly less batter into the idli molds to make smaller size idli or use a button idli mold. Make idli and keep ready.
Heat ghee and sesame oil in a large skillet; add urad dal, peanuts, curry leaves, cashews and cook till the seeds are golden.
Sprinkle podi/ spice powder evenly over the idli. Add the tempering on top and gently toss everything to combine all the ingredients. Serve right away with chutney and sambar.