Kancheepuram Idli

Ingredients

Servings: 24 idlis

Batter:

Raw rice 1 ¾ cup
Brown rice or any boiled rice ¼ cup
Urad dal 1 cup

NOTE: Brown or Boiled rice helps soften the idli. 

For seasoning:

For seasoning:
Sesame seed oil or coconut oil 3tbl
Cashew 2tbl
Chana dal 2tbl
Black pepper, crushed 1tbl
Green chilly, finely chopped 1
Curry leaves Few
Cumin seed ½ tbl
Ginger, finely chopped 2-inch piece
Asafoetida ½ tsp
Turmeric (optional) ¼ tsp

Method

For the batter:

• Wash and soak the batter ingredients separately for six hours or overnight.
• Grind the urad dal into a smooth paste by adding little water and transfer to a large bowl.
• Grind the raw rice with brown or boiled rice by adding little water into a paste (not too fine) and combine with the urad dal paste. Add salt to taste and cover for 8 hours or overnight to ferment at room temperature.
• After 8 hours the batter would be fermented and risen.

Preparation:

• Heat oil in a frying pan. Add chana dal and roughly chopped cashews to sauté until light brown. Add cumin seeds, green chilly, curry leaves, and ginger; and sauté again for a few seconds. Add pepper and sauté for a few more seconds and turn off the flame. Add asafetida and combine well with rice batter.
• The consistency must be thicker than dosa batter.
• Boil water in an idli maker. Pour the batter into the mould and cook for 8-10 minutes or until cooked on a medium flame. Remove the idli mould from the stove and sprinkle some cool water.
• After ten minutes remove the idlis with a wet spoon.

 Your Kancheepuram idly is now ready. Enjoy with sambar or chutney. Click here for Chutney recipe.

Thank you :)