Day 23 Recipe - Kudalai Idli (Kancheepuram Idli)

Ingredients:

Rice : 2 cups
Urad Dhall : 1 cup
BlackPepper : 1 tbsp
Dry Ginger (Sukku) - Powdered: 1 tbsp
Cumin Seeds : 1 tbsp
Salt : 1 tbsp
Gingelly Oil or any cooking oil : 1/2 cup
Curry Leaves
Aesofotida

Method:

• Soak the rice and dhall together for 6 hours.
• Grind it little bit coarsely together (Mixie is enough, no need for Grinder).
• Mix well with salt.
• Coarsely grind Black pepper, Sukku and Cumin seeds. Sprinkle the powder and aesofotida on top of the batter.
• Keep it overnight.
• Next day mix the batter well, add the oil, curry leaves. (may also add ghee if you want)
• Grease 4 stainless steel glass, pour the batter half of the glass and cook it in the pressure cooker in a medium flame for about 1/2 hour. (Please note you should not add weight to the cooker and add more water inside the pressure cooker)
• Open and you should see a crack on top of the Idli. Poke a spoon into the idli and it should come out clean. Otherwise keep for some more time.