1. Soak the par boiled rice and black gram dhal for about two hours .
2. Grind
the rice and the dhal to a coarse batter. Add the asafoetida powder, crushed peppercorns, ginger, cummin seeds and salt and allow to ferment for 24 hrs. The batter should become sour.
3. Just before
making the idlies, heat the oil and ghee in a pan and add the curry leaves. Remove from the heat, mix well with the idli batter.
4. Smear oil in a pan. Pour the batter and pressure cook without the weight
for twenty minutes till done.
5. Cut into triangles. Serve hot with coconut chutney. |
