Kanchipuram Idli

Serves
5

Preparation Time: 40 minutes
Cooking Time: 10 minutes

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Soak together par boiled rice and raw rice for four hours.
Soak urad dhal separately for four hours.
Chop the green chllies finely.
Chop the cashew nuts into bits.
Pound the cumin seed and pepper corn coarsely.
Grind the rice varieties separately and the urad dhal separately.
Mix both the batter together with salt and allow it to ferment over night.
Heat a pan with Idhayam Sesame Oil.
Temper mustard, urad dhal, chana dhal, pound pepper and cumin, dry ginger powder, cashew nut, green chilli and curry leaves.
Mix the fried spices to the batter.
Boil water in a steamer.
Grease the idli plates with Idhayam sesame oil, pour a ladle of the batter in each mould.
Steam the idlies and serve hot.