Kanchipuram Idli

Ingredients:

• 2 cups raw rice
• 1 cup urad dal
• 1/2 tsp methi seeds
• 1/4 cup ghee
• 2 tsp cumin seeds
• 1.5 tsp pepper corn
• 1/2 tsp dry ginger powder
• Curry leaves – few
• 1/2 tsp SSP asafoetida
• Salt & water – As needed

Preparation method:

Soak rice, dal and methi seeds together for 4-5 hours.

Grind them to a slightly coarse paste adding salt & required water. The batter should be thick.

Allow it to ferment for 12 hrs or overnight.

The next day, add jeera, pepper corn, ghee, asafoetida & curry leaves. Mix well.

Grease a tumbler with oil and line it with a banana leaf. Pour the batter, fill it.

Add water till half of the pressure cooker base and keep the tumbler inside it. Close it with a lid.

Steam for 15 minutes. Check by dipping the back of a spoon. If it comes out clean, your idlis are done.

Serve hot with coconut chutney!