Kanjipuram idli

Raw rice - ½ cup

Boiled rice - ½ cup

Urad dhal - 1 cup

Pepper - 1 tsp

Jeera - 1 tsp

Hing powder - 1 tsp

Dry ginger powder - 1 tsp

Curry leaves - few

Oil - 2 tbsp

Ghee - 2 tbsp
Fruit salt - as given, below

Salt.

Mustard seeds - 1 tsp

Soak rices & dhal together for 4 hrs.

Grind coarse & keep for 8-10 hrs - Food processor is ideally suited for this grinding,

Coarsely powder pepper & Jeera & add.

Add hing & dry ginger powders.

Heat oil & ghee, temper mustard seeds, chopped curry leaves & add.

This is usually steamed in a single round vessel as a single idli – about 5, 6” high.

If you so wish, you can steam in 2 round vessels one kept over the other so that each idli will be 3” high.

Adjust the dough to idli dough consistency.

Keep the steamer ready, boiling & grease the round vessels.

Add fruit salt, at the rate of 2 level tsp for 3 cups dough.

Whisk the dough very well, immediately transfer to greased vessels & start steaming, as you do
idlis.

This will take 35-45 mts to cook completely.

Insert a skewer, if it comes out clean, the idlis are done.

Remove from steamer, cool.

Transfer to a plate & cut like cake pieces.

Serve with coconut chutney or any green chutney.

The idli will be soft on its own, but the addition of fruit salt gives it a very spongy & porous texture.

This preserves well for 2 days.