It is a colorful, seasoned idli. The seasoning gives nice taste and flavor to the idli.
This is also offered asprasadamin some temples.
This is steam cooked as a big cake or cooked in small deep cups instead of using the standard idli-stand.
Par boiled rice – 1 cup
Raw rice – 1 cup
Split black gram or urad dal – ¾ cup
Asafetida – 2 pinch
Salt – as per taste
Mustard – 1 tea spoon
Urad dal – 1 tea spoon
Bengal gram – 1 table spoon
Chopped cashew nut – 1 heaped table spoon
Crushed pepper – 1 table spoon
Cumin seed – 1 tea spoon
Chopped green chilli – 3 no
Curry leaves /coriander leaves– few
Ghee – 2 table spoon
Oil – 2 table spoon
Soak raw rice and parboiled rice together for 3 hours; soak urad dal for 30 minutes; grind soaked dal to a paste (no need to grind more; it can be slightly coarse).Grind rice to a coarse paste.
Mix both rice and dal paste; the batter should be like idly batter; add dry ginger powder, asafetida powder, salt and mix well.
Keep it for fermentation (it may take 8 to 10 hours depending on hot/cold climate).
Heat a pan with oil and ghee; add mustard, urad dal, Bengal gram and fry well; add cashew nut, crushed pepper, cumin seed, chopped green chilli, curry leaves; fry well and remove; when it cools little, add in the batter.
grease small containers (I used small steel cups,katori);fill three-fourth with batter and steam cook for 10 to 15 minutes or till done.
Serve hot with any chutney. I served it with coconut chutney