Kanchipuram Spicy Idli

Ingredients

• Idli rice - 1 cup
• Split black gram dal (urad dal) - 1/2 cup
• Split Bengal gram dal (chana dal) - 2 tsp
• Fenugreek seeds (uluva) - 3/4 tsp
• Black peppercorns - 20 whole
• Turmeric powder - 1 tsp
• Asafoetida powder - 1 pinch
• Yogurt - 1 cup
• Ghee - 1/2 cup
• Salt to taste
• Tender banana leaves - 3 whole

Instructions

1. 1Soak the idli rice and split black gram dal separately for 4 hours to soften them.
2. 2Drain the soaked rice and dal, then grind them to a smooth paste with enough water to make a thick batter.
3. 3Stir in the turmeric powder, black peppercorns, split Bengal gram dal, asafoetida powder, yogurt, ghee and salt until evenly combined.
4. 4Mix well, cover the bowl and let the batter stand overnight to ferment.
5. 5Whip or beat the fermented batter briefly and adjust the consistency; the batter should be fairly thick so it holds its shape in the moulds.
6. 6Heat sufficient water in an idli steamer until it produces steady steam.
7. 7Line the idli moulds with tender banana leaves and spoon the batter into each mould, filling them about three-quarters full.
8. 8Place the moulds in the steamer and steam for about 15 minutes or till done.
9. 9Remove the idlis carefully from the moulds and serve hot with sambar and coconut chutney.
10. 10Optional: drizzle a little ghee over the idlis before serving for extra aroma.