Ingredients
| Boiled Rice | - | 200g |
| Raw Rice | - | 200g |
| Urud Dal | - | 200g |
| Thick curd | - | 1 cup |
| Black peppers | - | 1/2 tbsp |
| Cashewnuts | - | 6 |
| Cumin seeds | - | 1/2 tbsp |
| Ginger | - | A small piece |
| Ghee | - | 1 cup |
Instructions
Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour. Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
