Gun powder adds that extra zing to this recipe. A must try for all!THAAT IDLIIngredients1 cup kolum rice, soaked for 4-6 hours and drained½ cup split skinless black gram (urad dal), soaked for 4-6 hours and drained½ cup thin pressed rice (patla poha), soaked for 4-6 hours and drainedSalt to tasteCoconut chutney to serveSambhar to serveMelted ghee to drizzleGun powder to sprinkleMethod1. In a stone grinder, add rice, urad dal and soaked thin pressed rice and ½ cup water and grind to a coarse batter. Transfer the batter into a bowl and ferment for 8-10 hours. 2. Add salt into the batter and mix well. Transfer the mixture into a greased thali.3. Heat sufficient water in a steamer and place the thali in it and steam for 10-12 minutes.4. Take the thali out and allow to cool slightly. Gently pass the knife around the edges and de-mould. 5. Serve hot with coconut chutney, sambhar and drizzle melted ghee on top of the idli and sprinkle gun powder.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #ThaatIdli