Soak both rice and urad dhal with a pinch of methi seeds.

After 3 hours grind it with water coarsely like sand.

Add required salt and keep it overnight for fermentation, just like ordinary idli.

In the morning add 1/2 cup sesame oil, pepper, cumin seeds, ginger, asafoetida and coconut pieces into the idli paste and stir it well.

Fry the cashewnuts in the ghee and again put it in the paste. Now it's ready.

Now take little cups or tumblers, pour 3 tsp veg oil and rinse it. Then fill each cup with the idli (upto 3/4 th level) paste.

Keep it in the pressure cooker, no weight. Upto 20 min. (4 cups in one time)

It comes in the shape of the cup, take it, keep it for a while and then remove it.

Serve with Coconut Chutney or Dhal Powder.