Kanchipuram Idli

Preparation :15 mins
Cook :15 mins
Total Time :99016 hours 30 minutes
Servings :Makes 18 idlis (18 idli )

Ingredients :

1/2 cup urad dal (split black lentils)
1/2 cup par-boiled rice (ukda chawal)
1/2 cup raw rice (chawal)
salt to taste
a pinch of turmeric powder (haldi)
1/2 tsp dried ginger (soonth) powder
1/2 tsp cumin seeds (jeera)
3 whole black peppercorns (kalimirch)
1 tsp sesame (til) oil
1 tbsp ghee
1/2 tbsp chana dal (split bengal gram)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tsp finely chopped green chillies
1/2 tbsp chopped cashewnuts (kaju)
8 curry leaves (kadi patta)
oil for greasing

For Serving
sambhar
coconut chutney

Method :

Combine the urad dal and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.Combine the par-boiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water. Transfer the mixture into a deep bowl and keep aside.
Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water. Add this mixture to the urad dal mixture, add the salt and mix well.
Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
After fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside.Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep aside.
Combine the sesame oil and ghee in a small bowl and microwave on high for 30 seconds.
Add the chana dal, mustard seeds, urad dal, cumin seeds-peppercorn mixture, green chillies cashewnuts and curry leaves, mix well and microwave on high for 2 minutes.
Add this tempering to the batter and mix well and keep aside.
Pour enough water in a microwave safe idli maker and microwave on high for 2 minutes.Grease the microwave safe idli stand and pour a spoonful of the batter into each of the greased 8 microwave idli moulds and place it in the container and microwave on high for 4 minutes.
Allow the idlis to cool slightly and demould them.
Repeat with the remaining batter to make more idlis.Serve immediately with sambhar and coconut chutney.