Kancheepuram idli

Kanchipuram  or Kancheepuram (Tamil: காஞ்சிபுரம்) is a temple city and  a municipality in Kanchipuram district in the Indian state of Tamil Nadu. It is a temple town and the headquarters of Kanchipuram district.Kanchipuram idlis are offered as neivedyam for the Varadarajaperumal deity there.

Ingredients

Boiled rice - 1cup

Raw rice - 1cup

Urad dal  - 1cup

curd - 1cup

Oil  - 6 tsp

Black Pepper - 1tsp

Cumin Seeds - 1 tsp

Asafoetida  - 1/2 tsp

Ghee - 1 tbsp

Curry leaves (finely chopped) - 1 tsp

Turmeric powder - 1/2 tsp

Green Chillies (finely chopped) - 3

Ginger grated - 1 tsp

Cashew nuts - 10 broken in to pieces

Mustard seeds - 1/2 tsp

Bengal gram -1tsp

Method

Soak rice and dal separately for 3 hours.  Grind urad dal with required amount of water to a fine paste. Collect it in a vessel. Now grind the rice with little water  coarsely. Transfer this to the  dal  paste,  mix well and allow it to ferment for 8 to 10 hours or you can allow the batter to ferment overnight.

Next day add salt and curd to the batter. Heat oil in a slow flame add mustard seeds, bangal gram dal, pepper, cummin seeds ,ginger, green chillies, turmeric powder, curry leaves, Asafoetida one by one and transfer this to the batter. This seasoning should not become black. So you should keep  everything ready in a plate before heating oil. Heat ghee and fry cashewnuts and add this to the batter and mix it well.

You can use the regular idli stand for this. Oil the idly plate and pourone laddle of the batter. 

Steam it in the idli steamer for 10 minutes. 

Serve hot with coconut chutney and sambar or Onion chutney.

Healthtips