KANCHIPURAM IDLY

INGREDIENTS:

Idly batter         - 3 Cups - Fermented
Pepper              - 1 Tsp Coarsed
Channa dhal     - 3 Tsp
Cumin seeds     - 1 Tsp
Ginger paste     - 1 Tsp

HOW TO MAKE:

Soak channa dhal for 3 hrs and keep aside.

In a bowl take 3 cups of fermented idly batter add soaked channa dhal, ginger paste, cumin seeds, coarsed pepper and mix well.

The batter consistency should be like idly batter as shown in the picture.

Grease idly plate with gingelly oil and take a ladle of batter and pour as shown below.

Steam it for 15 to 20 mins and check inserting a tooth pick. Once cooked use spoon to take out the idlies from the plate.  It will come out clean without stickiness.

Serve hot with coconut and tomato chutney :-)