Urad Dal - 1 cup

Bengal gram dal - 1/4 cup

Green chillies - 6

Gingely Oil - 3 tbsp

Mustard seeds - 1/4 sp

Asafodeita - 2 pinches

Curry Leaves - 1/4 cup 

Wash and soak the dals together for about an hour. Grind all the ingredients except oil and mustard seeds together to a batter consistency. The batter should be of a consistency thicker than idly batter.

In a pressure cooker, place the idly plates and steam the batter to idlies. Remove the idlies and grind them in the mixie. Let it be coarse. Heat gingely oil in a pan, add mustard seeds and when it splutters add the ground mixture. This makes a great stuffing and it can also be had separately too.