KANCHEEPURAM IDLI

ingredients:-

Raw rice – 2 cups

Whole black gram – 2 cups

Par -- boiled rice -2 cups

Ghee- 1 tsp

Whole black pepper – 2 tsp

Thick curd – 1 cup

Cooking soda – ¼ tsp

Mustard seeds - 1/4 tea sp

Cumin seeds – 2 tsps

Curry leaves a few

Cashew nuts –a few

Chana dal --- 1tea sp

Chopped green chilies---1 tea sp

Chopped ginger – 1 tea sp

Chopped fresh coriander leaves -- 2 tab dp

Oil -- 1 tab sp

Broken dry red chillies -- 2 no.

METHOD:---

1 Soak the dal and rice separately for 2-- 3 hours. Grind them separately to a coarse (rice in to coarse paste and black gram in to very smooth paste and mix them together) thick paste. Add salt to taste and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd., Cooking soda mix once
2 Heat oil in a pan add mustard seeds, and let them popup then add cumin seeds, cashew nuts, chana dal, whole black pepper, chopped green chilies, chopped ginger, chopped curry leaves and fry for 2 sec. then add this to idli batter then add chopped coriander leaves mix well.
3. Grease idli plates and pour batter as in normal idlis but a bit thicker. Steam till the idli is cooked. This will take approximately 35- 45 minutes. Serve hot along with idli podi and coconut chutney.You can make plate idlis if you want to add excitement to your idlis. Instead of the normal idli plates, grease and steam in bigger plates to make 4 or 5 plate idlis.