Wash and soak rice and black gram split with fenugreek seeds in three cups of water for three to four hours. Drain water and grind to a smooth paste.
Add turmeric powder, peppercorns, Bengal gram split, yogurt, asafoetida, ghee and salt. Mix well and let it stand overnight to ferment.
Whip batter and adjust consistency adding required quantity of water. It should be fairly thick.
Line idli cups with banana leaves and pur batter into them.
Stems for abut twenty minutes or till done.
Serve with coconut chutney and sambhar. |
