Soak the green gram and black gram together for 6 hrs.

Drain them and grind it into a smooth batter with less amount of water as we do for regular Idli batter till it is fluffy. The batter should not be too watery, as it will result in the Idlis becoming very thin.

Add salt to taste and allow the batter to ferment for 6 to 8 hours.

Heat the ghee in a frying pan and add black pepper and cumin seeds and fry for a few seconds.

Take them out of the pan and grind them into a coarse powder and add it to the Idli batter.

Then, add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies and fry for a few seconds. Mix it with the batter.

Add chopped coriander leaves just before steaming the Idlis.

Now, place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice Idlis.

:- Serve hot with Coconut chutney and Sambar.