KANJIPURAM IDLY : Sri Lanka Recipes : Malini's Kitchen

KANJIPURAM IDLY

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2 cups boiled rice (heaped)
2 level cups whole blackgram- husked
Salt - 3 tsp - heaped
Oil - 5 tblsp
Melted ghee - 4 tsp
Whole black pepper - 2 tsp
Cumin seeds - 2 tsp
Fresh thick curd - half litre
Cooking soda - few pinches

Yield: 30 idlis (approx.)

Method:
Soak dhal and rice together for 2 to 3 hours. Grind till coarse semolina consistency. Batter should be thick. Do not add extra water. Allow to ferment till next day. Before steaming add oil, ghee, pepper, cumin, curd and soda, to the batter. Grease big cooker and pour batter for 1-inch thickness. Steam till it is cooked. (Approx. for 30 to 40 minutes). Serve hot along with Idli chilli powder.

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