Soak the rice and urad dal separately in water for 5-6 hours. Add fenugreek seeds along with urad dal.

Rinse and drain the water. Grind the rice and urad dal in grinder to a thick batter.

Add salt and keep the batter for 10-12 hours to undergo fermentation.

After fermentation, add turmeic powder and mix well.

Heat ghee in a pan. Add cumin seeds, peppercorns, curry leaves, finely chopped ginger and saute for a minute. Add asafoetida and mix well. Turn off the flame.

Add this tempering to the batter and mix well.

Preheat the Idli Steamer with water.

Grease the Idli moulds lightly with ghee, pour the batter into them and place them in the steamer.

Cover the lid and steam for 10-12 minutes.

Remove the Idli from the steamer and cool it for 3 minutes.

Scrape out the idli from the moulds with a wet spoon and serve hot with sambar/pea curry and coconut chutney.