Clean and wash rice, urad dal together or separately
Soak rice, urad dal and fenugreek seeds for 4-5 hours. drain excess water
Grind the above mixture with adequate water to form smooth thick idli batter
Add salt and mix well. Cover and ferment for 7-8 hours
Soak chana dal un boiling water for 30 minutes. Drain excess water. boil water in idli pan
Ground peppercorns and cumin seeds coarsely
Directly grease big pan/ idli mould/ katori or Tumbler OR alternatively place banana leaf and then grease
Stir fermented batter
Melt ghee in a pan. Add ground mixture and stir for a minute
Add cashews and fry until golden brown
Add curry leaves and hing. Saute for few seconds. Switch off
Add seasoning, chana dal and ginger powder to batter. Mix well
Pour batter in prepared moulds
Place in idli vessel and steam for 15-20 minutes on medium heat. knife/ toothpick inserted into the centre should be clean
Allow to cool for 2-3 minutes. Demould
Serve hot with chutney/ sambar
