Heat a tawa or heavy - based frying pan (skillet).
Add the dals and dry-roast for about 1-2 minutes, or until lightly brown.
Roast each of the spices, except the salt, separately, including the coconut.
Put the dals into a mortar and pound with a pestle.
Alternatively, grind in a spice grinder, to make a coarse powder
Add the coconut and process together.
Transfer to a bowl.
Add the rest of the ingredients, season with salt, and mix together to make a dry reddish powder.
This is sprinkled over idlis together with melted ghee and sambar.