| • | Soak the rice and dal separately in two containers in water for around 6 hours.
|
| • | Make a smooth paste of the dal in a mixer.
|
| • | Make a coarse paste of the rice.
|
| • | Mix the rice and dal paste and add to it ½ tsp of salt.
|
| • | Keep the mixture overnight for fermentation.
|
| • | In a pan, heat ghee and add cumin seeds. Once it sputters, add chopped ginger, curry leaves, cashew nuts and pepper.
|
| • | Now, put the above made mixture in the rice-dal batter along with curd. Mix well.
|
| • | Grease the idli plates with oil and fill them up with the mixture.
|
| • | Steam them in the idli cooker for 20 to 30 minutes.
|
| • | Serve hot Kanchipuram idlis with chutney. |
