KANCHIPURAM IDLI

Rice -- 1 1/2 cups
Urad dal (split black gram) -- 1 cup

Oil -- 2 tablespoons
Black peppercorns -- 1/2 teaspoon (broken)
Urad dal -- 1 teaspoon
Cumin seeds -- 1 teaspoon
Green chillies -- 2-3 (chopped finely)
Ginger -- 1 tablespoon (grated)
Curry leaves -- few (chopped)
Asafoetida -- a pinch
Turmeric powder -- a pinch
Salt to taste

Soak rice and urad dal, for 2-3 hours, separately. Grind them with little water.(do not grind it to a smooth paste) Mix them and keep it aside for 10-12 hours for fermenting.

Heat oil in a pan and add pepper,cumin and urad dal. Once the dal is browned add green chilli,ginger,curry leaves and stir for a minute. Finally add the turmeric,asafoetida and turn off the heat.

Mix this spicy mix into the fermented batter and add salt.

Now steam the idlis like regular idlis for 15 minutes and serve hot with the chutney of your choice.