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Method:
Wash and soak rice, green gram and urad dal
together for 6 hours.
Drain
and grind it into a smooth batter with less amount of water as we do
for regular idlies till it is fluffy.
add
salt to taste and allow
the batter to ferment overnight.
Heat
ghee in a frying pan and add black pepper and cumin seeds and fry
for a few seconds.
Take
them out of the pan and grind them to a fine powder and add it to
the idli batter.
Then
add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger
and green chillies and fry for a few seconds.
Mix it
also with the batter.
Add the
coriander leaves just before steaming the idlies.
Now
place some raisins on the greased idli moulds and then pour the batter to these molds.
Steam
it in the idli steamer for 10 minutes.
Serve
hot with coconut chutney and sambar or Onion chutney. |
