Soak rice in 1 cup water and urad dal in about 2 cups of water for 5-6 hours. You can use any type of rice.

Along with these also keep fenugreek seeds soaked in ¼ cup of Water.

Grind all one by one and well mix everything into a batter.If you want you can add little water while grinding.

Cover it and keep it for a minimum of 8 hours or overnight to ferment..

For temper in hot Oil keeping heat low crackle cumin seeds, Pepper,

After a few seconds, we will add ginger paste, curry leaves, cashew nuts, asafoetida and salt.

Stir it on low flame for some time. After that, add curd.

Mix well. Now add temper in batter. Well whisk the batter to incorporate air, so that the idli becomes soft and fluffy.

Grease the idli molds with oil.

Pour the batter in the cavities a little lower than the edges.

Steam for 15-20 minutes. Once it cools down, demould the idli. Serve it with sambar and