This is one of the traditional Iyengar receipes. It does not only taste good but also cleans up the digestive system because of its ingredients. It is ideal for travel and can last for about a day and a half.
Ingredients : Idly rice – 1 cup
Raw rice – 1 cup
Urad dhal – 1 cup
(Black urad – full / broken can be used)
Dry ginger – ¼ cup (Chukku)
Pepper corns – 2 tsp
Jeera – 2 tbsp
Asafoetida – few pinches (to taste and flavour)
Curry leaves - one hand full
Gingely oil – 3 tbsp
Ghee – 3 tbsp
Salt to taste
Method:
Soak both the rice and dhal together for about 3-4 hours.
Add water and grind it. (grind it little coarse not like the regular idly consistency)
Add salt, mix well and keep aside.
Grind in mixer, Pepper corns, jeera and Dry ginger and spread (sprinkle) it on top of the batter that is kept (do not mix)
Spread the curry leaves the same way.
Heat Kadai then add gingely oil and ghee to it. Once it is heated up jus pour it around in the batter which is topped with the above powder/curry leaves.
(The idea is the topping will taste fresh with original flavour and the heated oil will take care of the mild frying part)
Now to make the idly you will need tall tumblers. Grease the tumblers with gingely oil and pour on the batter till half the tumberl. Take your pressure pan and steam it. 3-4 tumblers can be steamed at a time (depending on the pan you use)
Close the pan and lock the pressure.. Leave for around 7-8 whistles. Once steam releases, wait for a while and tilt the tumbler upside down on a plate and jus tap it. Since it is greased your steaming hot delicious flavoured idlys are ready to serve.
This does taste well as such or can have Idly podi for side dish !! Happy Idlying J)
PS : use a butter spreader around the tumbler if idly’s does not come out on ur
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