This traditional Idly recipe is done in our house for generations. It is a very tasty dish.
1) Raw rice - 1 cup
2) Udad dhal - 1 cup
3) Fenugreek seeds(vendiyam/methi seeds) - 1/2 sp
4) Peppercorns(milagu) - 1 sp
5) Cumin seeds(jeera) - 1 sp
6) Hing powder
7) Salt to taste
8) Ginger or dried ginger(chukku) - 1 sp
9) Curry leaves
10) Cashews(broken) - 10 to 15
11) Oil - 25 gms
12) Ghee - 25 gms
Soak rice, udad dhal and methi seeds together for about 5 to 6 hours.
Grind the above 3 ingredients coarsely. The batter should be thick.
Then, in a kadai heat oil and ghee, add cumin seeds, peppercorns, L.G. powder, ginger, curry leaves,cashews and fry for a minute. Add it to the batter and put salt. Allow the batter to ferment for about 6 to 8 hours.
Grease the idli plates and pour the batter in the moulds, same as in ordinary idlis. Steam cook the idlis till it is done.
Serve the idlis with idli podi or coconut chutney.