Kanchipuram Idli

Ingredients

• 2 cups (400 g) idli rice, soaked for 4 hours
• 1 cup (250 g) black urad dal (whole black gram), soaked for 4 hours
• 1 tsp fenugreek seeds, soaked for 4 hours
• 1 cup water
• 1 Tbsp (3 g) black pepper
• 2 Tbsp (6 g) cumin seeds
• 1 tsp dried ginger powder
• 1 tsp asafetida
• 9-10 curry leaves
• 2 tsp salt
• 4 Tbsp (60 ml) sour dahi or yogurt
• 2 Tbsp (30 ml) cold pressed sesame oil
• 2 Tbsp (30 g) ghee
• 10 mandarai leaves (or you can sub with banana leaves)
• Step 1 Drain the rice, urad dal, and fenugreek seeds. Combine and grind in a wet-dry grinder or a food processor to a coarse batter, adding water as needed.