Kanchipuram Idli

Idli Rice - 2 cup

Urad Dhal - 1 cup

Salt

Ghee - 1 tbsp.

Cashew, broken into small bits - 1 tbsp.

Ginger Powder - a pinch

Gingelly Oil - 5 tbsp.

Pepper - 2 tsp

Cumin - 2 tsp

Asafetida powder - a pinch

Coconut cut into tiny bits - 1/2 cup

Soak Rice and Urad dhal separately for 5 to 6 hours. Grind Urad dhal to a soft paste and Rice to a coarse paste. Mix both along with required Salt and keep it overnight for fermentation.

Next day, heat Ghee in a small skillet and add Cashew, Ginger powder and fry till the Cashew turns light brown and add to the batter.

Heat Gingelly oil in the same skillet and temper Pepper, Cumin seeds, Asafetida and Coconut. Add this tempering to the batter and mix well.

Steam like Ordinary Idly batter in greased small Tumblers for about 15 to 20 min.