Preparation time: 30 minutes
100 gm black gram split (urad dal)
200 gm rice
2 tsp pepper corns
2 tsp Bengal gram split (chana dal soaked)
1 tsp turmeric powder
3/4 tsp fenugreek seeds
1 cup curd (yogurt)
A pinch of asafoetida
1/2 cup ghee
Salt to taste
Tender banana leaves
1. Soak the rice and urad dal with fenugreek seeds for 3-4 hours. Grind to a smooth paste.
2. Add turmeric powder, peppercorns, soaked chana dal, yogurt, ghee and salt. Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick.
3. Line the idli cups with the banana leaves and pour the batter into them. Steam for about 20 minutes or till done.
4. Serve with coconut chutney and sambar.