Add finely chopped shallots,ginger, 1 sprig curry leaves and cumin powder to the idli batter and mix well. Adjust salt and let it sit for 5 minutes.

Pour this batter into greased Idli moulds and steam it until done.

Heat oil/ghee in a pan and splutter mustard seeds.

Then add chana dal and fry it. When it starts to turn it's colour add finely chopped onions into it and saute it. Then add the remaining 1 sprig curry leaves into it.

Now add Idlies into this and fry it lightly and turn of the stove.

Add the chutney powder/ idli milagai podi into this and coat the idlies well.

Serve it with coconut chutney