Kanchipuram idli

Ingredients:
idli Rice - 200
Urud dal - 50g
Thick curd - 2 tbsp(if u like curd flavor u can add up to 1/2 cup of curd)
Black peppers - 1/2 tbsp
Cashewnuts - 6
Cumin seeds - 1/2 tbsp
Ginger - small piece.
Ghee - 2to4 tsp



Method:
1. Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste.
2. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 2tbsp of thick curd.
3. In ghee roast 6 cashew nuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the batter.
4. Take a deep plate and pour 4 laddles of batter in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
Serve it with gunpowder or chutney and enjoy break fast in kanchipuram style.