Idli

Heat a pan on high flame. Once hot, add 1 tbsp oil.

Add 1 tsp mustard seeds, 1 tsp chana dal, and 1 tsp urad dal to the hot oil and lightly roast the lentils on low flame until they start browning (about 1-2 minutes).

Add 1 tsp chopped ginger, 2 chopped green chillies, 2 tbsp chopped cashews, 10-12 chopped curry leaves, and 1/4 tsp asafoetida. Stir to combine.

Add 1 cup semolina (preferably thicker variety used for Upma), mix well and roast on medium-low flame for 2-3 minutes until the semolina puffs slightly but does not change color.

Remove the roasted semolina to a bowl and let it cool down.

Whisk 1 cup slightly sour curd and add it to the cooled semolina.

Add chopped coriander leaves and salt to taste.

Mix the batter well using a whisk to avoid lumps.

Add about 1/3 cup water gradually to adjust batter consistency to semi-thin; the batter will thicken after resting.

Let the batter rest for 15-30 minutes.

Meanwhile, prepare the coconut mint chutney: In a mixer, grind 1/2 cup coconut, 1/2 cup roasted chana dal, fresh coriander, 12-15 mint leaves, tamarind, 2 green chillies, black pepper powder, cumin seeds, salt, and some water to a coarse paste.

Do not overgrind

Transfer chutney to a bowl.

Heat 1 tbsp oil in a pan, then toast 1/4 tsp chana dal and 1/4 tsp urad dal lightly.

Add 1/4 tsp mustard seeds, 6-8 curry leaves, and 2-3 dried red chillies, stir and immediately pour this tempering over the chutney. Mix well.

Keep the chutney cool before serving, or add an ice cube if needed.

After resting, check the batter. It should have thickened; add 1-2 tbsp water if needed and mix well.

Add 1/2 tsp baking soda to the batter and mix thoroughly with some water to help it dissolve; this helps idlis fluff up.

Grease idli molds lightly with oil or ghee.

Optionally, place halves of fried cashews in the center of molds for garnish.

Pour the batter into the molds, filling up to 3/4th to prevent spilling during steaming.

Heat the steamer with enough water to create strong steam before placing the idlis in it.

Place the idli molds in the hot steamer, cover with lid, and steam for 8-10 minutes.

Check doneness with a toothpick; it should come out clean. If not, steam for 1-2 more minutes.

Remove the molds and let idlis rest for 2 minutes before unmolding to avoid breakage.

Use the back of a spoon to gently remove the idlis from the molds.

Serve the soft, spongy idlis with the prepared coconut mint chutney. Optionally enjoy with ghee and podi spice mix.