• ½ cup moong dal
• ½ cup urad dal
• 1 tbsp rice
• For Seasoning
• ½ tsp mustard seeds
• 1 tsp channa dal
• 1 inch ginger (minced)
• 2 curry leaves
• 1 tsp green chillies (minced)
• ½ tsp cumin seeds
• Asafoetida A pinch
• 5 cashews (soaked and chopped)
• 1 tsp coconut oil

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• Soak moong dal, urad dal, rice for half an hour.
• Grind all the ingredients well.
• Ferment the batter for at least six hours.
• Grease the idli moulds and spoon the batter into them.
• Heat water in the idli cooker and steam cook for about 15 minutes.
• Take out idli cooker from the fire and let it cool.
• Remove the idlis from the moulds.
• In a pan, add coconut oil and then the seasoning ingredients for preparing seasoning.
• Pour the seasoning on the idlis.
• Serve hot

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