Kanchipuram Idli-SK Khazana

Ingredients list for Kanchipuram Idli-SK Khazana

• 1 cup Rice soaked for 3-4 hours
• 1/2 cup Split skinless black gram (dhuli urad dal)
• 3/4 teaspoon Fenugreek seeds (methi dana)
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Black peppercorns
• 2 teaspoons Split Bengal gram
• a pinch Asafoetida (hing)
• to taste Salt
• 1/2 cup Yogurt
• 1/4 cup Ghee
• for greasing Oil

Method

1. Soak black gram with fenugreek seeds for 3-4 hours.
2. Drain rice and black gram and blend together with sufficient water to make a smooth batter. Transfer into a bowl.
3. Add turmeric powder, peppercorns, Bengal gram, asafoetida and salt and mix well. Add yogurt and ghee, mix well and ferment for overnight.
4. Heat sufficient water in a steamer.
5. Grease an idli mould with some oil, pour in the batter, place in the steamer, cover and steam for 10-12 minutes.
6. Remove the moulds from the steamer and set aside to cool before removing them from the mould.
7. Serve hot with coconut chutney.