Kanjeevaram Idli

Ingredients

2 cups raw rice

2 cup whole urad dhal

Oil and ghee each 4 spoons

1 cup fresh thick curd

½ spoon crushed black pepper

¼  spoon jeera

Few cashew nuts (fried)

salt to taste

Cooking soda a pinch (optional)

Method for batter

Soak dhal and rice together for 3 to 4 hours.

Grind to coarse consistency by using as little water as possible, batter should be thick.

Add salt and mix well. Ferment the batter 8 to 10 hours.

Before steaming add oil and melted ghee, pepper, jeera, curd, soda and fried cashew nuts

to the batter and mix well. Now the kanjeevaram idly batter is ready.

Method for idli

First steam the cooker well then keep ready your idli plates greased with oil.

Take a ladle full of batter to the idli plate and pressure cook without weight for steaming.

Steam it for 8 to 10 minutes. Now hot kanjeevaram idlis are ready.

Serve hot with any chutney.