Add white urad dal, chana dal, and white sesame seeds to a pan and roast over medium-low heat until slightly browned and fragrant. Once roasted, remove them in a large bowl.
Add dry Kashmiri red chilies to the pan and roast for 3-4 minutes. I used Kashmiri red chilies as they give a nice color to the podi and are not too spicy. Remove them to the bowl.