Kanchipuram Idli in Microwave Oven

Program: Micro power level

Cook temp: 100% Micro power level

Cook time: 10 mins

Ingredients:

• 1/2 cup urad dal (split black lentils)
• 1/2 cup parboiled rice
• 1/2 cup raw rice
• Salt to taste
• A pinch of turmeric powder
• 1/2 tsp dried ginger powder
• 1/2 tsp cumin seeds
• 3 whole black peppercorns
• 1 tsp sesame oil
• 1 tbsp ghee
• 1/2 tbsp chana dal
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black lentils)
• 1 tsp finely chopped green chilies
• 1/2 tbsp chopped cashew nuts
• 8 curry leaves
• Oil for greasing

Preparation:

1. Combine the urad dal and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
2. Combine the par-boiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
3. Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. 3⁄4 cup of water. Transfer the mixture into a deep bowl and keep aside.
4. Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. 1⁄2 cup of water.
5. Add this mixture to the urad dal mixture, add the salt and mix well.
6. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
7. After fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside.
8. Combine the cumin seeds and peppercorns in a mortal pestle, crush to a coarse mixture and keep aside.
9. Combine the sesame oil and ghee in a small bowl and microwave on high for 30 secs.
10. Add the chana dal, mustard seeds, urad dal, cumin seeds-peppercorn mixture, green chilies and cashew nuts and curry leaves, mix well and microwave on high for 2 mins.
11. Add this tempering to the batter and mix well.
12. Pour enough water in a microwave safe idli maker and microwave on high for 2 mins.
13. Grease the microwave safe idli stand and pour a spoonful of the batter into each of the greased 8 moulds and place in the container and microwave on high for 4 mins.
14. Allow the idlis to cool slightly and demould.
15. Repeat with the remaining batter to make more idlis.
16. Serve immediately with sambhar and coconut chutney.