Batter preparation: Take 2 medium size bowls and pour 3 cup urad dal in 1 bowl and 6 cup Idli rice in another bowl. Wash it 4 to 5 times and add water and soak it overnight for at least 8hrs.

Take small bowl and add 2tsp meeting ke Dane and soak it with water.

After the above two process, drain out all the water. Now pour the soaked urad dal in jar along with methi ke Dane and grind it properly so that no lumps remain. Check consistency. Pour out the batter in a big bowl. Keep it aside.

Again grind the idli rice properly and check consistency. If require you can add water. Batter should be a little thick one and pour it out in the same bowl in which the other prepared batter kept. Keep aside for 30min.

Now add 1 tsp salt to taste. Stir it continuously in one direction.

Stuffing preparation: Heat a kadai. Add grated coconut and start frying at low medium flame.

Add Gud(jaggery) with grated coconut and cook for 1 min in low medium flame. While adding gud, it should be broken in pieces so that it will cook faster.

Add 1tsp cardamom powder. Mix well and fry for 2-3mins until the jaggery mix with coconut. Take out the stuffing and keep it aside.

Take idli steemer heat some water. Quantity of water depends on the size of the steemer.

Start oiling the idli tray with the help of finger tips so that the idli will come out smoothly.

Put the batter in the idli tray. Spread some stuffing over the idlis. Press a little with finger tips.

Put the trays inside the steemer and cook fro 10-12min in medium flame.