Few days back, when I posted a recipe for Kanchipuram dosa, many of you mentioned about this idli. Then I saw this recipe in my diary. I am not sure if it is authentic, but I liked these idlis very much. I saw this recipe in one of the TV shows in India.
These idlis have a distinct taste of cumin seeds, ginger and pepper. This tastes very good with onion chutney. Ever since I tasted these, it has become a regular at my home.
1 cup urad daal
1 cup rice
1 cup boiled rice
1 tea spn finely chopped ginger
1/2 tea spn cumin seeds
1/2 tea spn pepper (I used pepper powder)
1 tbl spn cashew pieces
1 tbl spn yogurt/curd
5-6 curry leaves
1-2 tea spn ghee
Soak rices and daal seperately for 5-6hrs. Grind daal to a very smoothe paste. Grind rice to a coarse paste. Mix both. Add ginger, cumin seeds, pepper, cashew pieces, yogurt/curd, curry leaves cut into big pieces, warm ghee, salt. Keep overnight for fermentation(see idli post for fermentation instructions).
Grease the idli plates with oil. Pour the batter in idli moulds and steam them.
Serves : 4-5
Preparation time : 30mins (excluding standing time)