Kitchen Champions

Soak the rices and Urad Dhall for six to eight hours. Grind them separately and add both the batters and add required salt to the batter and let it ferment overnight. In the morning,in a kadai,roast the cashews in ghee and keep it aside. In a kadai,roast curry leaves,broken red chillies,a hinge of crushed dry ginger, coarsely crushed black pepper and cumin seeds .fry till the raw smell vanishes. Add fried cashews and roasted seasoning mixture to the batter. Add half cup of sour curd to the batter. The batter should be of idli batter consistency. Pour the batter in the tumbler or plates and steam cook for thirty minutes. Demould it and serve with onion chutney. The authentic varadharaja perumal temple maadapalli idlu flavour can be achieved by using mandhaarai leaves..