In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida, ginger and fresh grated coconut.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Switch off the flame and pour this tempering over the idli batter. Mix well.
Pour spoonfuls over greased idli moulds and steam for 15 minutes (5 minutes on a high flame and the remaining on low flame).
Set aside to cool down and then demould. Garnish with idli podi (gun powder). Serve with sambar and chutney.
