Special Kanchipuram Idli Recipe

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Directions

• Combine the urad dal and enough water in a deep bowl and mix well and cover with a lid and keep aside to soak for 4 hours.
• Combine the parboiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
• Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water.
• Transfer the mixture into a deep bowl and keep it aside.
• Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water.
• Add this mixture to the urad dal mixture, add the salt and mix it well.
• Cover it with a lid and keep aside it to ferment in a warm place for 10 to 12 hours.
• After fermentation, add the turmeric powder and dried ginger powder and mix it well. Keep this batter aside.
• Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep it aside.
• Heat the sesame oil and ghee in a non-stick pan, add the chana dal and saute on a medium flame for 1 minute.
• Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chilies and saute on a medium flame for 1 minute.
• Add the cashew nuts and curry leaves and saute on a medium flame for another 30 seconds.
• Add this tempering to the batter, mix it well and pour a spoonful of the batter into each of the greased idli molds.
• Steam in an idli steamer for 10 minutes or till they are cooked.
• Allow the idlis to cool slightly and de-mould them.
• Serve hot with coconut chutney.

• Put the coconut, green chilies, ginger, roasted split gram, and salt in a blender with a little water and grind to make a fine paste. Keep aside.
• Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stir till the mustard seeds crackle.
• Pour this tempering over the chutney and mix well.

Also, Read Tasty Ven pongal Recipe

Meghna Nath