Kancheevaram Idli

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Posted on Thu 29 Sep 2005 (1357 reads)

Ingredients:

Parboiled rice 3 cups
Black gram 1 1/4 cups
Mustard seeds 1 tsp
Green chilies 2
Asafoetida pinch
Salt to taste
Oil

Directions:

Soak rice and black gram in hot water for 4 hours and grind for 3 minutes and ferment overnight with salt. The next morning, mix the batter well.

Heat oil and fry mustard seeds, chopped green chilies and asafoetida. Remove from fire and add ghee. Pour this over the batter and mix thoroughly.

Pour into the idli moulds and steam cook for 7 to 10 minutes.

Serve with peanut chutney & sambar.

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