⏱ 25 min active + ferment 6-8 hr (Meerut summer) / 10-12 hr (cooler)🍽 2 (makes 6-8 idlis) लोगों के लिए💪 ~6g per serving🧈 moderate (ghee tempering) fat
सामग्री
विधि
Soak and grind rice and urad dal exactly as in the classic idli recipe (recipe 1). Ferment until doubled and bubbly.
Heat ghee in a small pan. Add crushed pepper, crushed cumin, curry leaves, and hing. Sizzle 30 seconds off heat — this is the traditional Kanchipuram tempering, using hing in place of the garlic a standard recipe would call for.
Fold the tempering and dry ginger powder into the fermented batter along with salt. Mix gently.
Pour into greased idli moulds — a deep bowl-shaped mould gives the traditional larger, denser idli, but a standard mould works fine.
Steam 15-18 minutes on medium heat (a few minutes longer than plain idli, since this batter is denser and spiced).
Rest 3 minutes before unmoulding. Serve warm with the pepper aroma intact.
वैरिएशन: a temple-style recipe often adds cashews and a little chana dal for bite. Both are skipped here — cashews and chana dal are both off his list — with no real loss of flavour, since the pepper-cumin-ginger spicing carries the dish.