Ingredients
1 kg Raw Rice
500 gms Black Gram
1 inch Dried Ginger
1 tsp Black Pepper
1 tsp Cumin seeds
A Pinch Asafoetida
100 ml Gingelly oil
100 gm Ghee
Few shreds Curry leaves
Salt to taste
Method:
Soak rice and dhal in water overnight.
Next day grind them coarsely.
Powder ginger, pepper, cumin seeds and asafetida cparsely.
Add them to the batter with salt and mix well.
Add oil, ghee and curry leaves to the batter just before cooking
Mix well. Pour it on to greased idli plates.
Steam for 20 minutes till done.
