In a small pan, heat a spoon of oil. Add rai, Jeera, and hing. Once it's cooled, add it to idli batter along with curry leaves and dhaniya leaves. Mix it well.

In a pan, heat one tablespoon of oil. Add rai, Hing, and jeera. Then add the onions. Cook it for two minutes and add tomato. Stir it well. Cover it with a lid. Cook it for two minutes. Then add matar and cook for a minute. Add turmeric red chili powder and salt. Stir it well for a minute and switch off the flame. This curry is optional.

Then take a gotaponganalu pan and grease it with ghee. With the help of a small spoon, put curry to it. Then put idli batter to it till half. Close it with a lid and cook it on low flame. Keep on checking. It takes about two to three minutes to cook on one side. With the help of a fork, turn it. Add little bit of oil/ghee to it. Cook for two minutes. It's ready to be served.

For coconut chutney, blend a bunch of dhaniya leaves, two green chillies, a small piece of tamarind, salt, two spoons of roasted Chana dal and a medium cup of coconut. Add water while blending. Make a fine paste. For seasoning I have added rai, udad dal and hing.

For tamarind chutney blend a small cup of tamarind pulp, salt, a teaspoon of red chilli powder, gud and a small tomato. You can also add jeera powder to it for taste. Seasoning same as coconut chutney.