| 1. |
Soak the rice and dal with fenugreek seeds for three to four hours. |
2. |
Grind to a smooth paste. |
3. |
Add turmeric powder, peppercorns, Bengal gram dal, curd, ghee and salt. |
4. |
Mix well and let it stand overnight to ferment. |
5. |
Whip the batter and adjust the consistency. It should be fairly thick. |
6. |
Line the idli cups with the banana leaves and pour the batter into them. |
7. |
Steam for about 20 minutes or till done. |
