Name: Kanchipuram Idli recipe by Sarojam Arumugam at BetterButter
Prep time: 540 min
Cook time: 30 min
Total time: 570 min
Yield: 4
Ingredients: Boiled rice 1 cup; Raw rice 1 cup; Urad dal 1 cup; Fenugreek seeds 1 teaspoon; Pepper 1 tablespoon; Jeera 1 teaspoon; Ginger grated 1 teaspoon; Curry leaves; Salt

Ingredients Serving: 4

Boiled rice 1 cup
Raw rice 1 cup
Urad dal 1 cup
Fenugreek seeds 1 teaspoon
Pepper 1 tablespoon
Jeera 1 teaspoon
Ginger grated 1 teaspoon
Curry leaves
Salt

Instructions

TAKE 1 CUP PAR BOILED IDLI RICE, ADD 1 CUP RAW RICE
ADD 1 CUP URAD DAL, 1 TSP FENUGREEK SEEDS
WASH WELL, SET ASIDE TO SOAK FOR 4 HOURS
ADD TO A MIXER JAR, GRIND INTO A SMOOTH BATTER, ADD SALT, COVER & SET ASIDE FOR 6 HOURS
COARSELY CRUSH 1 TBSP PEPPERCORNS
HEAT 2 TBSP EACH OF GHEE & OIL, ADD THE PEPPER, 1 TSP CUMIN SEEDS, 8-10 CURRY LEAVES
ADD 1 TSP GRATED GINGER, 1/4 TSP ASAFOETIDA
ADD THE READY TADKA TO THE FERMENTED BATTER, MIX WELL
POUR THE BATTER INTO GHEE-GREASED MOULDS
STEAM FOR 15 MINS OR TILL DONE, SERVE HOT WITH SAMBAR & CHUTNEY

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