Ingredients:

• 1 cup – idli Rice
• 1 cup – urad dal, Methi seeds
• 1/2 tsp – pepper
• 1 tsp – Cumin seeds
• Ginger – a pinch
• Asafoetida – a pinch
• Coconut – few pieces
• Cashew nuts – 5 – 6
• Ghee – 2 tbsp
• Sesame oil – 1/2 cup
• Vegetable oil – 2 tbsp

Method:

1. Soak both rice and urad dal with a pinch of methi seeds.
2. After 3 hours, grind it with water coarsely.
3. Add required salt and keep it overnight for fermentation, just like ordinary idli.
4. In the morning, add 1/2 cup sesame oil, pepper, cumin seeds, ginger, asafoetida and coconut pieces into the idli paste and stir it well.
5. Fry the cashew nuts in ghee and again put it in the paste.
6. Now it’s ready.
7. Take little cups or tumblers, pour 3 tsp veg oil and rinse it.
8. Then fill each cup with the idli (upto 3/4th level) paste.
9. Keep it in the pressure cooker up to 20 mins (4 cups at a time).
10. It comes in the shape of the cup, take it, keep it for a while and then remove it.
11. Serve with coconut chutney or dal powder.

Recipe courtesy of Sify Bawarchi