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Soak rice, dal and methi seeds together for 4-5 hours.
Grind them to a slightly coarse paste adding salt & required water. The batter should be thick.
Allow it to ferment for 12 hrs or overnight.
The next day, add jeera, pepper corn, ghee, asafoetida & curry leaves. Mix well.
Grease a tumbler with oil and line it with a banana leaf. Pour the batter, fill it.
Add water till half of the pressure cooker base and keep the tumbler inside it. Close it with a lid.
Steam for 15 minutes. Check by dipping the back of a spoon. If it comes out clean, your idlis are done.
Serve hot with coconut chutney!