Kanchipuram Idly - Laxmi Bhandary
Ingredients: 1 cup raw rice, 1/2 cup black gram daal (udiddal ), 1 tsp fenugreek seeds, 1 tsp turmeric powder, 20 black pepper corns, coarsely crushed, 2 tsps bengal gram, apinch of asafoetida (hing ), 1 cup yogurt, 2 tbsps ghee & salt to taste.
Method: Soak rice, dal & fenugreek in water for 3 to 4 hours. Drain and grind to a fine paste. It should be a thick batter of pouring consistency. Add turmeric powder, crushed peppercorns, bengal gram, hing, yogurt, ghee & salt. Mix well and leave to ferment over night. Next morning add 1 tsp soda powder & make idlies. Serve hot with sambar and chutney.
Method: Soak rice, dal & fenugreek in water for 3 to 4 hours. Drain and grind to a fine paste. It should be a thick batter of pouring consistency. Add turmeric powder, crushed peppercorns, bengal gram, hing, yogurt, ghee & salt. Mix well and leave to ferment over night. Next morning add 1 tsp soda powder & make idlies. Serve hot with sambar and chutney.
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