Kancheevaram Idli

Ingredients

• • Rice (raw) - 2 cups
• • Whole black grams (dehusked) - 2 cups
• • Salt - 3 teaspoons
• • Oil - 5 tablespoons
• • Ghee (melted) - 4 teaspoons
• • Whole black pepper - 2 teaspoons
• • Cumin seeds - 2 teaspoons
• • Curd (fresh, thick) - ½ liter
• • Cooking soda - ¼ teaspoon

Method

• 1. Soak dal and rice together for 2 to 3 hours.
• 2. Grind till coarse rawa consistency. (Batter should be thick. Do not add washed water.)
• 3. Allow to ferment till next day.
• 4. Before steaming add oil, ghee, pepper, cumin, curd and soda, to the batter.
• 5. Grease big cooker plates and pour batter for 1 inch thickness.
• 6. Steam till it is cooked. (Approximately for 30 to 40 minutes).
• 7. Serve hot along with 'Idli chilly powder'.