Toor dhal (sambhar paruppu) - 1 cup
Channa dhal (kadala paruppu) -1cup
Urad dhal (uzhunnu/black gram) - 1cup
Raw rice - 1cup
Dry Red chillies - 7
Asafoetida (kayam) - 1/4 teaspoon
Coconut - 1/2 cup (cut into thin slices)
Curry leaves - 3 sprigs
Mustard - 1 tsp
Urad dhal and channa dal -1 teaspoon each
Soak all the dhals and rice for about 4 hours. Grind into a batter. Add the red chillies and run the mixer one more time. Add the asafoetida and coconut.
Heat a teaspoon of oil and crackle the mustard. Add the rest of the seasoning ingredients. Let ferement for about 2 hours. pour and steam in idli moulds.