Kanchipuram Idli With Chutney

Kanchipuram Idli With Chutney - Deepa Shenoy Patil

Ingrediends :

Raw rice – 1 cup
cup Urad dal – 1/2 cup
Bengal gram (Chana dal) – 1 tsp
Salt - to taste
For seasoning :
Ghee – 1 tbsp
Oil – 1 tbsp
Cumin seeds – 1 tsp
Pepper corns – 1 tsp
½ tsp Asafoetida powder – 1/2 tsp
Ginger, grated – 1/2 inch
Green chilli 2 or 3 chopped
Curry leaves– a few

Method :

Soak the dals and rice separately for three-four hours. Coarsely grind the dal first with a little water, then coarsely grind the soaked rice. Mix the batter to a thicker than dosa batter consistency. Add salt, and allow it to ferment for eight hours or overnight. Before steaming it, season the batter with cumin seeds, pepper, ginger, chana dhal, greenchilli,curry leaves, asafoetida roasted in ghee and oil mixture. The batter can be steamed in idli trays or in a deep vessel until well cooked.