Kanchi Idly

Ingredients:

Rice 1 cup

Urad dal 1/2 cup

Coconut, grated 1

Channa dal 1-2 tbsp

Pepper corn 1 tbsp

Curd 2 cups

Red chillies, broken into pieces 5

Jeera/Cumin seeds 1 tbsp

hing/asofetida a pinch

Chopped ginger 1 tsp

Cashew nuts 1-2 tbsp

Oil/ghee 1 tbsp

baking soda 1/2 tsp

Mustard seeds 1 tsp

Urad dal 2 tsp

Curry leaves, chopped 1 tbsp

preparation:

1. Soak rice for 30 minutes,drain water & dry on cloth in shade for ½ hour.
   
2. Prepare fine rawa out of fry rice and keep it aside.
   
3. Soak urad dal for 4hrs & grind it into fine paste.
   
4. Mix rawa, dal paste, chopped ginger & coconut gratings.
   
5. Fry jeera & pepper in pan without oil and grind them into course powder, and add this to above batter.
   
6. Heat 1 tbsp of oil/ghee, add mustard seeds, hing and curry leaves.
   
7. When mustard seeds start to splutter, add urad dal, channa dal, red chillies & cashew nuts.
   
8. Fry till dal & nuts turn light golden colour & add this to the batter.
   
9. Add salt & mix the batter thoroughly & keep it overnight to ferment.
   
10. Next day morning add curd & soda (add water if necessary) and mix well.
    
11. Prepare idlis as usual (but it takes additional time to steam than normal idlies).
    
12. Serve kanchi idli with any chutney or sambar. Enjoy