Oil & Ghee - 2 tbsps, Cashewnuts - 5, Mustard seeds - 1 tsp, Urad dal - 1 tsp, Channa dal - 1 tsp, Asafoetida - a pinch, Curry Leaves - 10, Green Chillies - 2, Rawa - 200 gms, Salt to taste, Soda-bicarb - ¼ tsp, Coriander Leaves - 2 tbsps, Grated Fresh Coconut - 2 tbsps, Fresh curd - 500 gms.
Makes 12 Idlis
Heat oil & ghee together, fry chopped cashewnuts to a golden brown. Set aside. Add mustard seeds, urad dal, chana dal, asafoetida, curry leaves & chopped green chillies. After it is well sauted, add rawa. Roast well on a low flame till done but not brown. Add salt, soda-bicarb, coriander leaves, grated coconut, salt and fried cashewnuts. Cool.
Mix in beaten curd to make idli batter. Divide the batter between 12 greased idli moulds. Boil water in a steamer/cooker, put the stand in the steamer and steam on high flame for 15/20 mins. Serve hot with Sambhar.