KANCHI IDLI/ KANCHIPURAM IDLI (Steamed Rice Cake)

Kanchipuram as the name suggest its a place in Tamil Nadu,  India.  This is the traditional Prasadam offered in the Varadharaja Perumal Temple.  This Idli tastes great with spices and  with the love aroma of ghee, it  gives a lovely texture to the Idli. 

KANCHI IDLI (KANCHIPURAM IDLI Steamed Rice Cake)

Ingredients :

Idli rice - 1 cup

Raw rice - 1 cup
Urad dal - 1 cup
Fenugreek -  1/2 tsp
Baking soda - 1/4 tsp 
Salt - as required
Curd - 1/2 cup


Tempering :

Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Bengal gram dhal - 1 tsp 
Pepper corns - 1 tsp ( Coarsely powdered) 
Cumin seeds - 1 1/2 tsp (coarsely powdered) 
Ginger - 1 tsp ( finely chopped)
Asafoetida - 1/2 tsp
Ginger powder - 1/4 tsp (Sukku podi)
Curry leaves - few
Ghee - 2 tbsp
Gingelly Oil - 2 tbsp

Method :
1. Soak rice and dhal separately for few hours.

2. Grind them separately, rice has to be like rava and urad should be fine texture.

Note : You can grind them together into coarse rava consistency too. 

3. Add salt mix everything and ferment it overnight.

4.  In the Morning or when you are ready to make Idli add the curd to the batter.   Temper with all the tempering ingredients in the given order. Pour the hot ghee oil mixture to the batter. Give it a mix.

5. Now in the big plate grease with some ghee or you can use small greased cups too. Pour the batter less than 3/4 th. 

6. Steam it for 12 to 15 minutes check by inserting knife in the middle. When cooled cut to desired shapes.

7. Serve hot hot with podi, sambar or chutney .

Note :

1. This batter can also be used for making crispy crispy dosas...add ghee while making dosas.

2.Adding fried cashews is optional.

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