Chettinad Style Thinai Pongal

Method

1. 1

   Soak rice, urad dal and fenugreek separately for 4 hours.

2. 2

   Grind urad dal to a fluffy batter first, then the rice to a slightly coarse batter, and mix with salt by hand.

3. 3

   Ferment overnight in a warm place until the batter doubles.

4. 4

   Cook chettinad style thinai pongal on a hot seasoned pan or in a steamer until done.

5. 5

   Serve hot with coconut chutney, sambar and a spoon of idli podi with gingelly oil.