Idli Rice - 2 cup Urad Dhal - 1 cup Salt Ghee - 1 tbsp. Cashew, broken into small bits - 1 tbsp. Ginger Powder - a pinch Gingelly Oil - 5 tbsp. Pepper - 2 tsp Cumin - 2 tsp Asafetida powder - a pinch Coconut cut into tiny bits - 1/2 cup Soak Rice and Urad dhal separately for 5 to 6 hours. Grind Urad dhal to a soft paste and Rice to a coarse paste. Mix both along with required Salt and keep it overnight for fermentation. Next day, heat Ghee in a small skillet and add Cashew, G
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
