Kanchipuram Idli

Name: Kanchipuram Idli
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups Idli rice :/ Rice rava; 1 p Urad dal :; as required Water : enough to cover both ingredients; 2 sprigs Curry leaves :; 1 tsp Cumin seeds :; 1 tbsp Roasted gram :; 10 sliced Cashew nuts :; 15 Peppercorns : coarsely ground; 1 tsp Asafoetida :; 1 tsp Urad dal:; 1 tbsp Ghee :; 4 Red chilli :; as per taste Salt :; as required Water to steam; As required Ghee / gingelly oil : enough to grease the moulds

Tanya Filbert @cook_25448383

This is a special type of idli served in Kanchipuram temple.

#ilovecooking

This is a special type of idli served in Kanchipuram temple.

#ilovecooking

Tanya Filbert @cook_25448383

This is a special type of idli served in Kanchipuram temple.

#ilovecooking

This is a special type of idli served in Kanchipuram temple.

Saved

Ingredients

4 + 6 +1 hour

3 servings

To soak
2 cupsIdli rice :/ Rice rava
1 pUrad dal :
as required Water : enough to cover both ingredients
For tempering
2 sprigsCurry leaves :
1 tspCumin seeds :
1 tbspRoasted gram :
10 slicedCashew nuts :
15 Peppercorns : coarsely ground
1 tspAsafoetida :
1 tspUrad dal:
1 tbspGhee :
4Red chilli :
Other ingredients
as per tasteSalt :
as requiredWater to steam
As requiredGhee / gingelly oil : enough to grease the moulds

Saved

Steps

4 + 6 +1 hour

1

Wash and soak urad dal and idli rice / rice rava with minimum amount of water for about 4 hours.
2

Grind the batter coarsely in a blender or grinder with minimum amount of water.
3

Add salt to the batter and let it rest for about 6 hours or overnight.
4

Generally these are made in long bamboo moulds. However you can make it at home in steel glasses/ bowls. Grease all these moulds and keep aside.
5

Take a tadka pan and temper all the ingredients listed under "For tempering" and add it to the batter. Mix the ingredients thoroughly.
6

Add the batter prepared in the mould upto 3 /4 th level. Keep space to let the batter rise.
7

Add the mould to the steamer once it comes to rolling boil and steam the idlis. This generally takes about 20 to 25 minutes.
8

Check if it is cooked with the help of a toothpick. It should come out clean.
9

Once steamed, allow it to cool and then slice it into thick circles and serve with coconut chutney / sambhar.