Soak rice and dal for 8 hours. Drain some of the water out, and make a fine batter out of the rice, dal and water by first grinding the ingredients and then mixing well. Keep the batter in a moist place for 4 hours to allow it to get fermented.
Then add soda and salt to the batter, and mix well.Put the batter in a greased idli maker and allow for steam cooking for 5 to 10 minutes.
Cut the medium sized idles into 4 pieces.
Heat a pan with soybean oil. Add cumin seeds, haldi and red chili powders. Stir and mix well, and add the cut idli slices. Fry for 5 minutes.
Then sprinkle chat masala and again fry for 2 min.