Kanchipuram Idli with Chutney Frosting

Ingredients list for Kanchipuram Idli with Chutney Frosting

• ½ cup Rice
• ¼ cup Black gram split (urad dal dhuli)
• ½ teaspoon Fenugreek seeds (methi dana)
• ½ teaspoon Turmeric powder
• 1 teaspoon Split Bengal gram (chana dal)
• a pinch Asafoetida
• 10 Black peppercorns
• 1 teaspoon Ghee
• ½ cup Yogurt
• to taste Salt
• for garnishing Fresh mint leaves
• Chutney frosting
• 2 tablespoons Green chutney
• 1 cup Hung yogurt
• to taste Salt

Method

1. Soak rice and black gram with fenugreek seeds for 3-4 hours. Drain and grind, with sufficient water, to a smooth and thick batter.
2. Add turmeric powder, split Bengal gram, asafoetida, peppercorns, ghee, yogurt and salt. Mix well and ferment overnight.
3. Heat sufficient water in a steamer.
4. Fill individual silicon muffin moulds with the batter till ¾th. Place the moulds in the steamer and steam for 15-20 minutes.
5. To make chutney frosting, take hung yogurt in a bowl. Add green chutney and mix well. Add salt and mix well. Fill a piping bag fitted with a nozzle with the frosting and set aside.
6. Remove the moulds from the steamer once the idliis cooked and set aside to cool. Demould and place on a serving platter.
7. Pipe out the frosting on top, garnish with mint leaves and serve immediately.