Spicy masala dahi idli - very simple & no oil!! Wash & soak together for 3-4 hrs: Parboiled (idli) rice - ¾ cup Gram dhal, masoor dhal, kichdi dhal - each ¼ cup Drain & grind to rava consistency, adding 1 tbsp urds & salt. Ferment for 6-8 hrs. In 1 tsp oil, sauté a mixture of: 1 tsp red chilli powder + hing + haldi & a pinch of methi powder. Cool & add to batter. Keep the steamer ready. Add 1 tsp fruit salt mxed with 2 tsp of water, to the batter; whisk thoroughly & immediately steam in greased idli moulds. Cool, remove & drop in cold water. After 5 mtes, gently remove them & arrange in a plate. Mix little powdered sugar with beaten curds & pour over them. This is to give a slight sweet taste like sweet chutney, but optional. Serve chilled.