Soak bengal gram in water for an hour.
Wash coriander leaves and grind it along with green chilli and ginger.
In a small pan, make the seasoning,add the mustard seeds, as they crackle add cumin and curry leaves. Add it to the batter.
Drain water from the soaked bengal gram, and put it along with a pinch of salt.
Take a seperator and smear some oil in it. Pour the batter, to half the quantity.
Heat water in a pressure cooker and let cook without whistle until done.
Remove and cut it diagonally into pieces.
Tasty kanchipuram idlis are ready to serve.
