Mix daal and spinach idli with podi

Soak daal and rice separate for 7-8 hours. Remove extra water and grind it using a mixer jar.

Keep it to ferment for the next 7-8 hours.

Blanch spinach leaves in water for 3-4 minutes. remove it and make a paste of it.

Add salt and spinach paste to idli batter.

Grease the idli mould using oil. Pour the batter, and keep it to steam for 10-15 minutes.

To make podi masala, heat oil in a kadhai. Add mustard seeds, cumin seeds and let it splutter. Now add chana dal and urad daal and roast it till daal changes the colour.

Now add garlic, dry chillies, desiccated coconut and roast it till it leaves aroma.

Transfer it to plate and let it cool down a bit.

Grind it using a mixer jar to a powder. Your podi is ready.

Sprinkle the podi masala over idlies and serve fresh.