Grease the idli plates with a small value of oil and pour the idli thrash into the moulds. Steam for 6-7 minutes until a pocketknife inserted comes out clean. Remove the plates from heat and set them whispered to cool.
In a pan, heat vegetable oil and add urad dal, mustard seeds, cumin seeds, zestless red chilies, ginger, curry leaves, and untried chilies. Allow the mustard seeds to crackle, then roast for a few seconds.
Add finely chopped onions and sauté for a few minutes until they turn soft.
Sprinkle salt, turmeric powder, and asafoetida. Add the idlis and coriander leaves, and sauté for a few seconds to stratify the idlis with the spices.
Drizzle some ghee and squeeze lime juice over the mixture. Turn off the flame and mix well to combine.
Avoid cooking for an extended period without subtracting lime juice, as it may result in a stormy taste.
Enjoy your succulent lemon idlis!