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Kancheepuram idli recipe

Parboiled rice - 200g
Raw rice - 200g
Urud dal - 200g
Salt to taste
Yogurrt - 1 cup
Cashewnuts - 5-6
Whole black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger - a small piece
Ghee - 1 cup
Soak the dal and rice separately for 2 hours.

Grind them separately to a coarse thick paste.

Add salt and mix well.

Keep it overnight.

Next day, when you are about to make idli, add yogurt.

Roast cashewnuts, whole black peppers, cumin seeds and a small piece of ginger in ghee and add it to the flour.

Add 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.



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