Idly Rice – ½ cup (100 gram)
Raw rice (pacharisi) – ½ cup
Urad dal – 1/2 cup (100 gram)
Fenugreek seed (Methi) – ½ tsp
Baking soda – 1 pinch
Salt – to taste
Ghee – 1 tbspn
Mustard seeds – ½ tspn
Cumin seeds – 1 tspn
Curry leaves – few
Soaked channa dhal - 2 tbspn
Coarsely ground pepper powder – ½ tspn
Cashew pieces – 2 tspn
Grated ginger – 1 tspn
Chopped Coconut pieces – 1 tbspn
Chopped Green chilli – 1 no
Oil or Ghee - for greasing
Wash and soak urad dal, fenugreek and rice, each separately in water for 4 to 5 hours or overnight.
Grind urad dal first and fenugreek into smooth paste and keep aside.
Now, grund rice into coarse paste, and then mix it well with the urad dal paste.
Leave it to ferment for next 8 hours.
Once the batter is fermented, add salt and baking soda and mix well.
Temper it with the above said ingredients and add it to idli batter.
Grease the ildi pan with oil or ghee and pour the better, steam cook for 10 min.
Serve hot with, sambar / coriander chutney / tomato chutney / fish curry / mutton kurma / idly podi / cashew kheer.