Wash and soak the rice and dal together for 2 hours. Once done, change waters and grind to a coarse batter.

Then add Curds and cooking soda. Mix everything well and let it ferment for 5 hours. Once done, refrigerate till usage.

Before making the Idlis, remove from fridge and keep it aside. Let it come to room temperature, so you can wait for 10 mins.

Heat a pan with oil, add all the ingredients for seasoning and roast well. Add this to the batter along with salt and mix well.

Let it rest for 1/2 hour, before you make the idlis.

Grease four 100 ml tumblers with ghee, pour the batter to 3/4ths. Add required water to the Idli steamer, and heat it up. We add about 3 cups of water to the Idli steamer.

When the water starts boiling, carefully place the tumblers into the container, close with lid and steam on high for 15 mins. Simmer for 5 mins and switch off. Remove and wait for 5 mins before opening the lid.