Kanchipuram idly recipe

INGREDIENTS:

1. Rice - 1 cup
2. Par boiled rice - 1 cup
3. Black gram (Uluthamparuppu) - 1 cup
4. Black pepper – 2 teaspoon (tsp)
5. Cumin seed - 2 teaspoon (tsp)
6. Asafoetida (Perungayam) - 1/2 teaspoon (tsp)
7. Ghee - 1 table spoon
8. Finley chopped curry leaves - 2 teaspoon (tsp)
9. Finely chopped coriander leaves - 2 teaspoon (tsp)
10. Turmeric powder - 1 teaspoon (tsp)
11. Finely chopped green chili - 8
12. Grated ginger ginger - 1 inch
13. Broken cashews - 2 teaspoon (tsp)
14. Raisins - 3 teaspoon (tsp)
15. Salt - to taste

PREPARATION:

1. Soak rice, par boiled rice, black gram for 6 - 8 hours.
2. Strain the water and grind them into a batter add water  as needed.  Add salt and keep aside the batter for 8 - 10 hours for fermenting.
3. In a pan heat ghee, now add the black pepper and cook for 1 min. Now add the cumin seeds and fry for a min. Cool them, grind it to a paste and add it to the batter.
4. Heat the same pan with left over ghee, add cashews, turmeric powder, asafoetida , curry leaves, ginger, green chili, fry them for 1-2 min. Add them and mix them to the batter.
5. Spoon batter onto an idli (idly) stand.
6. Heat water in idli (idly) cooker, and place stand in.
7. Steam for 5-7 minutes.
8. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlies are done.

NOTES:

1. Total Preparation Time : Soaking Time: 7-8 hour (Grinding: 30 minutes, Fermenting: 7-8 hours,Steaming: 7-8 minutes per round.)