KANCHEEPURAM IDLI
Raw rice – 2 cups
Whole black gram – 2 cups
Oil – 5 tblsp
Ghee- 4 tsp
Whole black pepper – 2 tsp
Thick curd – ½ litre or 500 gms
Cooking soda – ¼ tsp
Cumin seeds – 2 tsps
Soak dhal and rice together for 3 hours. Grind this after soaking till it reaches a coarse consistency. Batter should be thick preferably. Allow it to ferment for 10 -5 hours. Bafore pouring the batter into idli plates for steaming, add oil, ghee pepper, cumin seeds, curds and soda to the batter.
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 chilli powder or Milagai podi (in Tamil).You can make plate idlis if you want to add excitement to your idlis. Instead of the normal idli plate.
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