| • | Combine all ingredients of the batter together in a normal bowl and leave only aside for 10 minutes.
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| • | Now heat up oil in a cooking pan and add oil in it.
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| • | Add in table mustard seeds, cumin seeds, allow spluttering.
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| • | Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.
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| • | Fry stirring continuously until it gives off a distinct smell. Put off the burn and allow cooling.
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| • | Grease the idli moulds utilising little oil.
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| • | Add the tempering to the batter and mix well.
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| • | Pour 2 tablespoons of batter into each lubricated cavity of the idli moulds and steam for 5-7 minutes.
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| • | Repeat with the left over batter to make more idlis.
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