Name: Kanchipuram Idli recipe by Menaga Sathia at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 3
Ingredients: Idli Rice / Par boiled Rice - 1 cup; Raw rice -1 cup; Whole white urad dal -1 cup; Methi seeds -1/4 tspn; Salt -to taste; Dry ginger powder -1 tsp; Ghee- 2 tspn; For Seasoning; Gingelly oil - 2 tspn; Pepper - 1 tspn (slightly crushed); Jeera -1 tspn; Curry leaves -2 sprig; Cashew nuts -10; Hing -1/4 tspn

ABOUT Kanchipuram Idli RECIPE

Kanchipuram idli is a very popular South Indian idli seasoned with pepper & jeera. It can be had for breakfast or dinner

Ingredients Serving: 3

Idli Rice / Par boiled Rice - 1 cup
Raw rice -1 cup
Whole white urad dal -1 cup
Methi seeds -1/4 tspn
Salt -to taste
Dry ginger powder -1 tsp
Ghee- 2 tspn
For Seasoning
Gingelly oil - 2 tspn
Pepper - 1 tspn (slightly crushed)
Jeera -1 tspn
Curry leaves -2 sprig
Cashew nuts -10
Hing -1/4 tspn

Instructions

Soak the rice (Both idli rice and raw rice) and urad dal and methi seeds separately for 5 hrs.
Grind urad dal and methi seeds together until light and fluffy.Grind rice to a slightly coarse paste like rava. Mix both the batter with salt .
The consisitency of batter should neither be thin nor thin.Leave the batter in warm place 6-7 hrs or overnight to ferment. Now our batter is ready, before making the idli the batter is mixed with ghee and dry ginger powder.
Heat oil in a small pan temper the ingredients for seasoning and add the seasoning to the batter and mix well gently but dont over mix.
Boil water in a idli pot and I used my small tiffin box, greased with ghee. Pour the batter to it 1 and 1/2 inches height.
Steam for 10-15 mins until the toothpick / knife inserted comes out clean. Let it cool down for 5 mins.
Using a knife loosen the edges and gently flip it off on a plate. Cut the idli into desired shapes.
Serve hot with Coconut chutney and Idli podi.

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