Directions

1. Combine urad dal and enough water in deep bowl and mix well. cover with a lid and keep aside to soak for 4 hours.
2. Combine the par-boiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
3. wash and drain the urad dal and blen in a mixer to a smooth paste using approx 3/4 cup of water. transfer the mixture into a deep bowl and keep aside.
4. wash and drain the par-boiled rice and raw rice and blend in a mir to a slightly coarse paste using approx 1/2 cup of water. add this mixture to the urad daal mixture, add salt and mix well.
5. Cover it with a lid and keep aside to ferment in a warm place for 10-12 hours
6. After fermentation, add the turmeric powder and dried ginger powder and mell. keep this batter aside.
7. Spray SPRAYLITE COCONUT AND GHEE COOKING SPRAY and heat it in a small non-stick pan, add the chana dal and saute on medium flame for 1 minute.
8. Combine the cumin seeds and peppercorns in a mortal pestle, crush to xture and keep aside.
9. add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and saute on a medium flame for 1 minute.
10. Add the cashewnuts and curry leaves and saute on a medium flame for another 30 seconds
    .
11. Add this tempering to the batter, mix well and pour spoonfulls of the batter into each of the greased idli moulds.
12. Steam in an idli steamer for 10 minutes or till they are cooked.
13. Repeat with the remaining batter to make more idlis.
14. Allow the idlis to cool slightly and demould them.
15. Serve hot with kolumbu and coconut chutney.