| • | Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.
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| • | Now heat oil in a pan and add oil in it.
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| • | Add in 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 till it gives off a distinct smell. Put off the flame and allow cooling.
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| • | Grease the idli moulds using 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 greased cavity of the idli moulds and steam for 5-7 minutes.
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| • | Repeat with the remaining batter to make more idlis. |
