Kanchipuram idli

Name: Kanchipuram idli
Cuisine: Indian
Ingredients: For soak and grind; 1 cup raw rice; 1 cup idli rice; 1 cup urad dal; To taste Salt; For tempering; 1tsp mustard seeds and urad dal; 1 tsp chana dal; 1/2 tsp black pepper slightly crushed; 1/2 tsp cumin seeds slightly crushed; 8-10 cashews chopped; 7-8 Curry leaves chopped; 1/8 tsp asafoetida; 1 tbsp ghee; 1/2 tsp dry ginger to add the batter

Natchiyar Sivasailam @cook_16639789

Chennai

#Icequeens5
#Techniqueweek

The city Kanchipuram is well known and famous for it's Silk and Temples located.
There, in the famous Varadharaja Perumal temple, Idli is offered to God as Naivedyam.This Idli is prepared using Raw Rice and Urad Dhal.(Normally, we use Boiled Rice for preparing Idli batter).
The Idli batter is steamed inside a bamboo basket ( pookalai ) which is lined with banana leaves.
It takes 2 to 3 hours for the idli to be cooked in a single basket. One Idli can shared by 5 to 6 members.

#Icequeens5
#Techniqueweek

Natchiyar Sivasailam @cook_16639789

Chennai

#Icequeens5
#Techniqueweek

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Ingredients

For soak and grind
1 cup raw rice
1 cup idli rice
1 cup urad dal
To tasteSalt
For tempering
1tsp mustard seeds and urad dal
1 tsp chana dal
1/2 tsp black pepper slightly crushed
1/2 tsp cumin seeds slightly crushed
8-10 cashews chopped
7-8 Curry leaves chopped
1/8 tsp asafoetida
1 tbsp ghee
1/2 tsp dry ginger to add the batter

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Steps

1

Take one cup raw rice and one cup idli rice. Rinse and soak for 4 hours. Take one cup urad dal. Rinse and soak for 4 hours.
2

After 4 hours add the rice in a mixer jar. Grind it coarsely and add in a mixing bowl.
3

In the same mixer jar add the urad dal and grind it a smooth batter. And add it to the bowl which rice batter is kept.
4

Add required salt to the batter and mix it well. Cover and let the batter for fermentation for overnight or eight hours.
5

After fermentation add dry ginger powder and mix it well.
6

Heat one tablespoon ghee in a pan. After the ghee melted add one teaspoon mustard seeds and urad dal, one teaspoon of chana dal and fry it. Add crushed pepper and cumin seeds. Add chopped cashews. Add Curry leaves. Finally add asafoetida and turn off the stove. Pour it to the batter.
7

For steaming we can use greased small stain steel tumblers. Boil water in a idli pan.
8

Pour the idli batter till 3/4 of the steel tumblers. Place in the idli plate. Steam the kanchipuram idlis in the idli pan for 15 - 20 minutes.
9

After steam the kanchipuram idlis remove the steel tumblers from the idli plate and wait for 3-5 minutes.
10

Use a knife to remove the kanchipuram idlis from the tumblers and serve it with your favorite chutney and sambar.