Kanjeepuram Idli

Kanjeepuram Idli

Traditionally, the batter is steamed in wide deep vessel rather than using regular idli stand. Serve kanchipuram idli with tomato chutney.

Ingredients:
Urad Dal 1/2 Cup
Idli Rice 1 Cup
Raw Rice 1/2 Cup
Green Chiles 2
Ginger 1 inch Piece
Yogurt 1 Tbsp
Salt to taste
Talimpu:
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Chana Dal 1/4 tsp
Black Peppercorns a few
Chopped Raw Cashews 2
Curry Leaves 5
Oil 1 tsp

Method of preparation:

• Soak urad dal in water for 3 – 4 hours.
• Soak both idli rice and raw rice in water for around 6 hours.
• Grind the both urad dal and rice separately into smooth paste.
• In a mixing bowl, combine the urad dal paste and rice paste.
• Let the batter ferment for good 6 – 8 hours in a warm place.
• Wash, remove stems and finely chop the green chiles.
• Peel and mince the ginger.
• Lightly crush the ginger and green chiles.
• Heat oil in a pan, add all talimpu ingredients in order.
• When chana dal changes color, add ginger and green chiles.
• Fry briefly and remove the tempering from heat.
• Then, add the yogurt, salt and the above tempering to the idly batter bowl.
• Mix well and let it stand for around an hour.
• Grease the idly moulds with little ghee.
• Place a cashew first and fill the moulds with kanchipuram idli batter.
• Steam the idli for around 8 – 10 minutes.
• Let them cool off a bit before removing the idli from mould.
• Serve kanchipuram idli with tomato chutney.

Notes: Make sure to to soak the rice well to aid in easy grinding.