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For the Podi: Oil - 1 tsp Red Chilli - 4 Channa dhal - 1 tbsp. Urad dhal - 2 tbsp. Peanut - 1 tbsp. Coriander Seeds - 1 tbsp. Cumin - 1 tsp Asafetida - a pinch Sesame seeds - 2 tsp Curry leaves Salt Idly - 6, hot Ghee / Oil Heat Oil in a skillet over medium heat. Once hot, add all the ingredients for the Podi one at a time until toasted and you get a good aroma. Allow the mixture to cool down to room temperature and grind to a fine powder. Drizzle Ghee / Oil over each Idli. S

Idly Rice – 1 cup Thuvar Dhal – 1/4 cup Channa Dhal – 1/4 cup Urad Dhal – 1/4 cup Moong Dhal - 1/8 cup Red Chilli – 5 Fennel - 1 tsp Ginger - a small pc. Onion – 1, chopped Coconut – ¼ cup, grated Curry Leaves - chopped Drumstick Leaves / Spinach - 1 cup, chopped (optional) Asafetida – 1 tsp Salt Gingelly Oil In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well until the water runs clear; then let soak in Water along

Rice - 1 cup Moong Dhal - 1/3 cup Ginger - 1 tsp, grated Peppercorn - 1 tsp Cumin seeds - 1 tsp Ghee - 3 tbsp. Cashew nut Curry Leaves Salt In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles. In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside. Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture

Paneer - 1 cup, grated Onion - 1, diced Green Chilli - 2, minced Ginger - 1/2 tsp, grated Ajwain - 1/4 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Amchur powder - 1 tsp Garam Masala - 1 tsp Cilantro Salt Chappatti Dough In a bowl, add the grated Paneer along with diced Onion, minced Green Chillies, grated Ginger, Ajwain, Turmeric, Chilli Powder, Amchur powder, Garam Masala, Cilantro and required Salt. Mix well and keep aside. ​ Take a lemon sized ball from the Chapatti Dough