Heat ¼ teaspoon oil in a pan. Once hot, add chana dal, urad dal, broken dried red chilies, and gluten-free asafoetida. Sauté on low to medium heat for 2–3 minutes, stirring constantly to avoid burning the lentils. They will turn golden and release a nutty aroma.

Remove from heat and transfer to a plate to cool.

In the same pan, heat another ¼ teaspoon oil. Add white sesame seeds and sauté for 1–2 minutes on low to medium heat until they start popping and give off a toasty aroma.

Transfer to the same plate and allow everything to cool completely.

Once cooled, transfer all the roasted ingredients to a blender jar along with salt. Pulse until almost fine, keeping it slightly coarse for texture. Do not add water while grinding.

Your homemade Ellu Podi is ready! Store in an airtight container at room temperature or in the fridge, and use it to prepare Sesame Rice (Ellu Sadam) anytime.

Cook the rice in advance and spread it out to cool so the grains remain separate and fluffy, not clumped together.

Heat oil in a pan and add mustard seeds. Once they crackle, add urad dal, fresh curry leaves, dried red chilies, and gluten-free asafoetida. Sauté until the lentils turn light golden and release a nutty aroma.

Add the cooked rice to the pan.

Followed by the prepared Ellu Podi. You can add all of the spice mix at once or start with a portion and adjust to taste. Gently mix so the rice is evenly coated with the spiced sesame powder. Taste and add salt if needed. Once combined, remove from heat.