While the idlis steam, dry roast peanuts along with red chilies until half done.
Add urad dal and chana dal and roast on a medium flame until they turn golden.
Add sesame seeds, coconut, cumin, curry leaves and switch off. Saute until the leaves turn crispy. Cool these and powder finely along with enough salt., tamarind and jaggery if using.
When the idlis are warm, add ghee or oil to a hot pan. Add idlis and then switch off the stove. Sprinkle podi over the idli and toss gently. Add more or less podi & ghee as desired.