Soak urad dal for 3 hours, grind it with some water to a fluffy paste (it should be like fine rawa paste, but not like idli batter)
Add salt, chilli, jeera and chopped coriander, mix thoroughly.
Heat water in idli cooker, put big lemon size balls of urad dough in idli plates, press them with wet hands to form round discs and steam for 7 to 8 min (when you touch the dumpling with wet hands, it should not be sticky).
Remove from fire, serve the idli like aaviri kudumu with ginger chutney/coconut chutney.
Bawarchi of the week
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.