Kanchipuram Idli

1 cup urad dal1 cup rice - uncooked¾ cup sour curds10 cashewnuts- cuted in to two parts3 green chillies, chopped ½ grated coconut1 tsp paste of ginger½ tbsp Whole black pepper 8 to 10 curry leaves2 tbsp ghee
Pinch of turmeric
1salt to tasteoil for greasing on idli mould

Recipe :
1. Wash and soak the urad dal and rice together for 7 hours.2. Grind the urad dal and rice to a smooth paste by adding enough water.3. Keep it to ferment in a warm place for 5 to 7 hours.4. Put the curds, cashew nuts, green chillies, coconut, ginger, black pepper, curry leaves, ghee, salt and turmeric and stir well.5. Spoon the batter into greased idli moulds and steam for at least 15 to 18 minutes.6.Repeat the same procedure for the remaining batter.
7. Serve hot Idli with sambhar & Chuteny
8. Your breakfast is ready now.

Ragi Idli

Law calloris food -
Ragi- nachni Special items
Nachni is rich in calcium, iron, protein & methionione.
It is easy to digest – It’s a Miracle grain
1cup ragi atta
1cup black gram / urad dal
2cup rice
Salt according to taste

Recipe:
1- Wash & sock dal & rice over night or for 7 to 8 hour.
2- Griend it on next day, mix properly.
3- Add ragi atta after 8 hours in to the mixture.
4- Add salt, set aside a fermete for 3 to 4 hours.
5- Make small portions of mixture, steam in Idli steamer.
6-Serve hot with sambhar & chutney.