Temple Idly

Ingredients:

Urid dal- 1/2 cup, chana dal-1/4 cup, idli batter (well fermented) -1 litre, cashew nuts 10 number, curry leaf-2 stalk, pepper corns -1tbsp, cumin seeds -1 tbsp, green chilli-3 , ginger - 1/4 inch , salt -1/2 tbsp /to taste ,ghee for sauteing

Method:

Soak the urid dal and chana dal for atleast 1 hour.

Grind them together into a paste.

Saute the cashew nuts in ghee and keep aside

Saute the cumin seeds , pepper corns, ground green chilli and ginger paste,curry leaf.

Mix together the above content to the idly batter with the cashews and the ground paste , with the salt.

Now apply ghee on the inner side of the temple idly cups on any stainless steel tumbler / plate that can hold the batter .

Add a ladle of the batter to each cup/tumbler that the tumbler gets only half filled.

Spread the batter on a plate filling only half the depth of the plate.

Add enough water to the idly vessel place the tumblers first , over the tumblers, place the plate .

Close the container and cook the idly s on a medium flame for about half an hour .

Idly chutney powder/Pudhina chutney goes great with the Temple idly.