KANCHIPURAM IDDLY

Ingredients

Kanchipuram Iddli

Iddly Rice - 2 cup

Urad Dal (Uzhundu parippu) - 1 cup

Fengureek Seeds - 1tbs

Curd - 1/2 cup (Less Sour)

Black Pepper powder - 2 tsp

Cumin Seeds (Jeerakam) - 2 tsp

Asafoetida (Kayam) - 1/2 tsp

Ghee - 1 tbsp

Curry leaves (finely chopped) - 2 tsp

Turmeric powder - 1 tsp

Ginger finely chopped  - 1 inch piece

Cashew nuts - 15  (broken into small pieces)

Raisins - 10

Salt - as required

Preparation

Wash and soak rice,Fengureek seeds and urad dal seperate for 6 hours.

Drain and grind it into a smooth batter with less amount of water as we do for regular idlies till it is fluffy.
 
add salt to taste and allow the batter to ferment overnight.
 
Next day morning add curd and mix well
 
Heat ghee in a frying pan and add black pepper powder and cumin seeds and fry for a few seconds.
   
Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and raisins and fry for a few seconds.
 
Mix it also with the batter (add the remaining ghee also).
 
Now pore the idli batter on the greased idli moulds 
 
Steam it in the idli steamer for 10 minutes.

Serve hot with coconut chutney and sambar or Onion chutney