KANCHI IDLI (KANCHIPURAM IDLI Steamed Rice Cake)

Kanchipuram as the name suggest its a place in Tamil Nadu, India. There in the Temple this type of idli is served as the prasad. This idli tastes great with some spices in it, lovely aroma of ghee and very fluffy too. A different variation from the normal idli so give it a try...






Ingredients :

Idli rice - 2 cup (you can use idli rawa too)
Urad dhal - 1 cup
Pepper corns - 2 tsp
Cummin seeds - 2 tsp
Ginger powder - 1 1/2 tsp (Sukku podi)
Curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp




Method :

1. Soak rice and dhal seperately for few hours.
2. Grind them separately, rice has to be like rawa and urad should be fine texture.
3. Add salt, pepper corns, cumin, ginger powder, curry leaves mix everything well.
4. Ferment it overnight.
5. Morning add the curd, hot ghee and oil mix well.
6. Make pressure cooker ready for steaming. Now in the big plate grease with some ghee and pour the batter less than 3/4 or even you can use idli mould but usually big plates are used for this type of idli.
7. Steam it for 12 to 15 minutes check by inserting knife in the middle. When cooled cut to desired shapes.
8. 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, mustard, and channa dhal are optional. Pepper and cummin are main.