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.
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.
- 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.