KANCHIPURAM IDLI

Viewer's Submission: received from Deepa Rathakrishnan, Atlanta, USA

This is Deepa Rathakrishnan, from Atlanta, USA. Try this tasty recipe of Kancheepuram Idli and send me your comments to deeparatha@hotmail.com Happy Cooking !!!

INGREDIENTS

Yellow Split Moong Dhal - 1 cup
Urad Dhal - 1 cup
Black Pepper - 2 tsp
Cumin Seeds - 2 tsp
Asafetida - 1/2 tsp
Ghee - 1 tbsp
Curry Leaves - 2 tsp finely chopped
Coriander Leaves - 2 tsp finely chopped
Turmeric Powder - 1 tsp
Green Chilies - 5 to 8 finely chopped
Ginger - 1 inch piece grated
Cashew Nuts - 2 tsp broken into small pieces
Raisins - 2 or 3 tsps for decoration
Salt - To Taste

METHOD

	Soak the Moong Dhal and Urad Dhal together for 6 hrs. Drain the dhals and grind it into a smooth batter with less amount of water as we do for regular Idli batter till it is fluffy. The batter should not be too watery as it will result in the Idlis becoming very thin.
	Add salt to taste and allow the batter to ferment for 6 to 8 hours.
	Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the Idli batter. Then add cashew pieces, turmeric powder, asafetida, curry leaves, ginger and green chilies, fry for a few seconds and mix it with the batter. Add chopped coriander leaves just before steaming the Idlis.
	Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice Idlis.
	Serve hot with coconut chutney and sambar.

Serves: 5 adults

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