Grease the plates for idli. Pour a ladle or two batter in it. Place the plates in the stand and the stand in the steaming pot with boiling water, ensuring that the water level is quite below the level of the stand otherwise the water will splash inside the idli as it heats up.

Quickly Cover the pot and cook for 3-5 min on the highest flame and then turn it down to medium, ensuring that the water produces a lot of steam, but does not hard-boil otherwise it will splash inside idli. Cook for 12-15 minutes.

Take the stand out of the steaming pot. Saperate the plates from the stand and let them cool for a few min or until they leave the edge of the plates. Gently take them out from the plate. Apply about 1 tbsp melted ghee over it

Sprinkle the podi masala and serve hot with the Chutneys. Nom Nom!

The red chutney seen in the pic is nothing but the left over diluted gravy from Tawa anda sukka by Sanjyot Keer / Your Food Lab. It also had a South Indian flavour, so it went very well with idli.