1. Soak the rice, dal and fenugreek in water for 2 hours. Drain.
2. Grind the mixture into a paste.
3. Add as little water as is necessary to facilitate grinding.
4. Grind the pepper, cumin seeds, asafetida into a fine powder.
5. Cut the ginger into small pieces.
6. Add spices, ginger, salt, curd and ghee to the paste.
7. Mix thoroughly and allow the mixture to stand for 12 hours.
8. If necessary, add sufficient water to make the dough pourable into idli plates or steamer cups.
9. Steam for 30 mins.
10. Serve with chutney.

Serves: 4