Snacks Recipes - Kancheepuram Idlis

Ingredients

• 175g/6 oz par-boiled rice

• 175g/6 oz split black beans

• 2.5ml/1/2 tsp asafoetida

• 5ml/1 tsp black pepper

• 5ml/1 tsp ground ginger

• 5ml/1 tsp cumin seeds

• salt

• 45ml/3 tbsp gingelly oil

• 45ml/3 tsp ghee

• 2-3 curry leaves, chopped

• oil for frying

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Method:

1. Soak the rice and split beans in water for 2 hours. Grind to a coarse batter and add the asafoetida, pepper, ginger, cumin seeds and salt and leave to ferment for 24 hours.

2. Heat the oil and ghee and fry the curry leaves for a few seconds. Stir into the batter.

3. Pour into a heavy-based pan, cover and cook over a gentle heat for about 20 minutes until set. Cut into triangles and serve with coconut chutney.