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The ingredients needed to make Kanchipuram Idli:
- You need 1/2 cup idli Rice
- Take 1/2 cup Raw Rice
- Prepare 1/2 up Urad Dal / black gram lentil
- Provide 1/4 teaspoon Fenugreek Seeds
- Provide to taste Salt
- Prepare 1 tablespoon Ghee
- Prepare 1/2 teaspoon Cumin seeds
- Use 1/2 teaspoon Peppercorns
- Get A pinch Hing / asafoetida
- Get 1 Tbsp Chana Dal / bengal gram
- Get 1/4 cup hot Water
- You need 1/4 teaspoon Ginger powder
- Get 8-10 Cashews chopped
- Prepare 1 sprig Curry Leaves chopped
- Get as required Water for cleaning, soaking and steaming
- Provide as required Little Oil for greasing
- Get as required Banana leaf optional
Steps to make Kanchipuram Idli:
- Clean, wash and soak rice and urad dal together or separately with fenugreek seeds for 4-5 hours. drain excess water, grind to coarsely to a thick idli batter.
- Add salt to batter and mix well. cover and ferment for 7-8 hours
- Soak chana dal in boiling water for 30 minutes.
- Ground peppercorns and cumin seeds coarsely.
- Boil water in idli pan. place banana leaf and grease or directly grease idli mould/ big pan/bowl
- Stir fermented batter. melt ghee in a pan. add ground pepper and cumin seeds. stir for a minute. add cashews and fry until golden brown.
- Add curry leaves and hing. saute for few seconds. turn off the stove. add seasoning to the batter and mix well.
- Add soaked chana dal and ginger powder. mix well. pour the batter into prepared mould. for pan or bowl, fill only upto 3/4th level
- Place in idli pan. cover and steam for 15-20 minutes on medium heat. knife or toothpick inserted into centre should come out clean
- Allow to cool for 2-3 minutes and demould. serve hot with chutney/sambar
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