Kitchen Champions

Rinse and soak, Idli rice and Toor Dal for 6hours. After 6 hours drain the water, add Idli rice, Toor Dal, grated coconut, red chillies, salt, asafoetida to blender jar or mixer grinder. Don’t add too much of water. Add water as required that batter should be like rava consistency (it should not very soft). Blend all of them till thick. Transfer the batter into a bowl and leave it for fermentation. After Fermentation, pour this batter into idli stand. Steam it for 15 minutes. Higher flame for 10 minutes and simmer for 2 minutes. Remove the idly stand. Set aside for 5-10 minutes. when cooled idli must not wet on top. Now with the help of Blender jar add 3-4 idlies and pulse 2 times. Now it will be like powder (kudum pidi). Convert all the idlies into kudum pidi (powder). Now Tempering. Take one pan add 8spoons of oil, mustard seeds, curry leaves, asafoetida. Add this tempering to kudum pidi. Give a good mix. Take another pan add 2spoons of oil and curd chillies, fry until roasted. Now serve Kandhi poppu kudum pidi along with Raw Small onion and fried curd chillies (Mormilagai).