Wash and soak rice, urad dhal and methi seeds for 4-5 hours.
Grind to a thick batter in wet grinder.
Add 1 tbs ghee, pepper, cumin, curd, salt, asafoetida, dry ginger powder and mix well.
Allow it to ferment for 5-8 hours.
Roast the cashew in remaining ghee and add it to the fermented batter and mix well.
Grease small tumblers or ramekins and pour batter to fill it to half.
Steam cook for 10-15 minutes or until a tooth pick inserted comes out clean.
Allow it to cool slightly.
Run a knife along the sides to loosen the idli.
Invert and tap to remove it from mould.
Serve it hot with coconut chutney.
