Tamil Nadu Chettinad Idli

Ingredients

• 200g urad dal (white split lentils), soaked 8 hours
• 100g parboiled rice, soaked 8 hours
• 8g kosher salt
• 4g black peppercorns, coarsely crushed
• 4 green chilies, minced
• 1 tablespoon ginger, minced
• 15g curry leaves, chopped
• 15g cilantro, chopped
• 10ml ghee

Method

1. 1
   Drain soaked urad dal and rice completely; grind together in wet grinder with 180ml water until batter reaches consistency of thick yogurt—transfer to large bowl.
2. 2
   Fold in salt, crushed black peppercorns, green chilies, ginger, curry leaves, and cilantro; stir vigorously for 2 minutes to incorporate air.
3. 3
   Allow batter to rest 30 minutes at room temperature.
4. 4
   Heat idli steamer or mold; grease cavities lightly with ghee.
5. 5
   Fill each cavity three-quarters full with batter; place steamer over boiling water.
6. 6
   Steam uncovered for 8 minutes until idlis rise and spring back when pressed gently.
7. 7
   Allow to cool 2 minutes; run thin knife around edges and invert onto serving plate.