Ingredients 

• Yellow Split Moong Dal - 1 cup
• Urad Dal - 1 cup
• Black Pepper - 2 tsp
• Cumin Seeds - 2 tsp
• Asafoetida - 1/2 tsp
• Ghee - 1 tbsp
• Curry Leaves - 2 tsp finely chopped
• Coriander Leaves - 2 tsp finely chopped
• Turmeric Powder - 1 tsp
• Green Chillies - 5 to 8 finely chopped
• Ginger - 1 inch piece grated
• Cashew Nuts - 2 tsp broken into small pieces
• Raisins - 2 or 3 tsps
• Salt - To Taste

• Soak the Moong Dal and Urad Dal together for 6 hrs. 
• Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.
• Add salt to taste and allow the batter to ferment for 6 to 8 hours. 
• Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter. 
• Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter. 
• Add chopped coriander leaves just before steaming the idlis. 
• Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.