We are cooking up a treat.
It will be served shortly...
Kanjeepuram Idli is a nice variation from the regular idli.
Urad dal:- 1 cup
Raw Rice:- 1 cup
Par Boiled Rice:- 1 cup
Salt:- to taste
Cumin Seeds:- 1 tsp
Mustard Seeds(Optional):- 1 tsp
Pepper:- 1 tsp
Ghee:- 1 tsp
Oil:- 2 tsp
Cashew nuts (broken):- 10
Ginger powder:- 1 tsp
Deep bottomed pan
Soak the urad dal and rice in water for two hours.
Wash and drain the water out. Then grind the urad dal and rice together to prepare a thick batter.
Mix salt into it and separately place the ground idli batter for 12 hours to undergo batter fermentation.
After 12 hours, heat ghee in a deep bottomed pan and fry cashew nuts until it becomes golden in shade.
Add fried cashews to the idli batter and stir well.
Grind the cumin seeds and pepper in a blender. Set aside.
In a pan, pour oil and put mustard seeds.
Add the ginger powder and pepper-cumin powder. Fry for a few seconds.
Add this prepared mixture to the idli batter and stir well.
Fill the idli plates with the idli batter and cook it in a pressure cooker.
Serve hot with sambhar and chutneys.