Clean, wash and soak rice and urad dal together or separately with fenugreek seeds for 4-5 hours. drain excess water, grind to coarsely to a thick idli batter.
Add salt to batter and mix well. cover and ferment for 7-8 hours
Soak chana dal in boiling water for 30 minutes.
Ground peppercorns and cumin seeds coarsely.
Boil water in idli pan. place banana leaf and grease or directly grease idli mould/ big pan/bowl
Stir fermented batter. melt ghee in a pan. add ground pepper and cumin seeds. stir for a minute. add cashews and fry until golden brown.
Add curry leaves and hing. saute for few seconds. turn off the stove. add seasoning to the batter and mix well.
Add soaked chana dal and ginger powder. mix well. pour the batter into prepared mould. for pan or bowl, fill only upto 3/4th level
Place in idli pan. cover and steam for 15-20 minutes on medium heat. knife or toothpick inserted into centre should come out clean
Allow to cool for 2-3 minutes and demould. serve hot with chutney/sambar
