Kanchipuram idli

Name: Kanchipuram idli
Cuisine: Indian
Ingredients: For the batter; 1/4 teaspoon fenugreek seeds; 1/2 cup parboiled rice; 1/2 cup raw rice; 1/4 cup whole white urad dal; 1 teaspoon salt; Spices; 2 teaspoon ghee; 2 sprigs curry leaves, finely chopped; 1/2 teaspoon asafoetida / hing; 1 teaspoon dry ginger powder; 1 1/2 teaspoon cumin seeds; 1 1/2 teaspoon black pepper

Ilavarasi Vetri Venthan @cook_16676327

#steamed recipe
The Kanchipuram Idli or the Kovil (temple) Idli is the traditional prasadam offered in the Varadharaja Perumal Temple at Kancheepuram in TAMILNADU. The idlis are cooked in bamboo casings lined with dried “mandharai”(camel foot leaf tree, poor man orchid tree) leaves. The mandharai leaves add to the flavour of the idlis. The batter for the idlis is mixed with spices and steamed.

Ilavarasi Vetri Venthan @cook_16676327

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Ingredients

For the batter
1/4 teaspoonfenugreek seeds
1/2 cupparboiled rice
1/2 cupraw rice
1/4 cupwhole white urad dal
1 teaspoonsalt
Spices
2 teaspoonghee
2 sprigscurry leaves, finely chopped
1/2 teaspoonasafoetida / hing
1 teaspoondry ginger powder
1 1/2 teaspooncumin seeds
1 1/2 teaspoonblack pepper

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Steps

1

Wash and soak the raw rice, parboiled rice, urad dal and fenugreek seeds in water over night. Drain the water and grind the mixture to a slightly coarse paste. Add up to a cup of water for grinding and grind the batter in batches in the mixie. Do not add too much water while grinding.
2

Add the salt to the batter and mix everything well to combine. Cover the pan with a lid and allow it to ferment in a draft free place for 8-10 hours.
3

Heat ghee in a pan and add in the crushed cumin pepper mixture and curry leaves. Once the curry leaves are crisp, switch off the flame. Add in the dry ginger powder and asafoetida. Toss well and add it to the batter.
4

Steam the idlis.serve hot with chutney or sambar.
If you want added gramdal and cashewnuts.