Heat a pan over medium heat and roast the urad dal, chana dal, and sesame seeds until golden brown.

Add the dried red chili peppers and continue roasting for a few minutes until the peppers are slightly darker in color.

Add the cumin seeds, coriander seeds, and salt to the pan and roast for another minute.

Remove the pan from heat and let the mixture cool down.

Once cooled, transfer the mixture to a blender or food processor and grind until it becomes a coarse powder.

Store the gunpowder in an airtight container and serve with dosas, idlis, or uthappams. The gunpowder can either be sprinkled over uthappams, idlis and dosas or can be mixed with ghee and served as a relish.