Kanchipuram Idli

Ingredients:

Parboiled rice 3 cups
Black gram 1 1/4 cups
Mustard seeds 1 tsp
Green chilies 2
Asafoetida pinch
Black Pepper - 2 tsp
Cumin Seeds (Jeera) - 2 tsp
Ghee - 1 tbsp
Curry leaves (finely chopped) - 2 tsp
Ginger grated - 1 inch piece
Cashew nuts - 2 tsp (broken into small pieces)
Salt to taste

Method:

1.Soak rice and black gram in hot water for 4 hours and grind for 3 minutes and ferment overnight with salt. The next morning, mix the batter well.
2.Heat oil and fry mustard seeds, chopped green chilies and asafoetida,curry leaves,cashew nuts,gingergrated,cumin seeds,pepper. Remove from fire and add ghee.
3.Pour this over the batter and mix thoroughly.Add the coriander leaves just before steaming the idlies.
4.Pour into the idli moulds and steam cook for 7 to 10 minutes.
Serve with peanut chutney & sambar.