Kanchipuram Idli

 The humble South Indian breakfast staple - the idli- has an interesting avatar, the Kanchipuram idli. Kanchipuram Idli is a special traditional type of Idli made at Kanchipuram in Tamil Nadu. This is slightly different from the usual plain Idli. This has a distinct taste of cumin seeds, ginger and pepper. I love the Kanchipuram Idli that my Amma makes.  It is very delicious and easy to prepare.

Ingredients:

Parboiled rice                                 ½ cup 

Raw rice                                           ½ cup

Black gram dhal (Urdh)                   ½ cup

Crushed pepper                               1 tsp.

Grated ginger                                   1tbsp

Cumin seed                                       ½ tsp.

Dry ginger powder                           2 pinches

Asafetida                                         1 pinch

Chopped curry leaves                       1 tbsp.

 Melted Ghee                                      2tbsp.

Gingili oil                                         2 tbsp. 

Method:

• Soak both rice and dhal together for 3 hours. Wash and drain.
• Grind coarsely without adding much water.
• Add salt and mix it well and keep it overnight.
• Next day add crushed pepper, grated ginger, cumin seeds, dry ginger powder, asafetida, curry leaves, melted ghee and oil to the batter and mix well. Add a little water, if batter is too thick.
• Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• It combines with authentic sambar replete with the distinct flavor of asafetida, and a set of mind blowing Coconut Chutney & Coriander Chutney.