KANJIPURAM IDLY

NEEDED:

TO GRIND FOR IDLY BATTER
1 cup boiled rice
1 cup plain rice
1 cup urad dal
Soak all the 3 together 8n water for 2- 3 hrs.
Then wash twice and grind to a batter  adding water as required.
( idly batter consistency)
Add salt mix well and keep aside.
Keep for fermenting.

FOR SEASONING
 1 tsp jeera
Little pepper- 1 tsp
Cashewnut- broken
Badam , pista- (opt)
Curry leaves
Ginger - finely chopped
Green chilly- chopped

METHOD:

• Temper  jeera , pepper, ginger , chilly , cashewnut  in ghee and add to the idly batter. 
• Add little grated coconut , and 1 tsp til oil to the batter.( this gives softness to the idly)
• Mix well and make idly.
• ( can make in idly mould  or grease a plate and make idly. Put pieces.
• Serve with coconut  chutney.