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Kanchipuram idlis are spiced with cumin, pepper, and ginger powder
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They are traditionally offered as Naivedyam to Bhagwan Vishnu at the Varadharaja Perumal Temple.
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These idlis are traditionally steamed in mandharai (kachnar) leaves.
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- ½ cup regular rice - ½ cup parboiled rice or idli rice - water - ½ cup urad dal (120 grams) - 15 fenugreek seeds (methi seeds) - salt - 1 tablespoon chana dal - ¼ teaspoon ginger powder - 1 tablespoon ghee (or sesame oil) - ½ teaspoon black pepper (slightly crushed) - ½ teaspoon cumin seeds (slightly crushed) - 8 to 10 cashews (chopped, optional) - 7 to 8 curry leaves (chopped) - ⅛ teaspoon asafoetida (hing) - 1 banana leaf (optional)
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Rinse and soak ½ cup regular rice and ½ cup parboiled rice (or 1 cup regular rice) in 1 cup water for 4-5 hours. Rinse and soak ½ cup urad dal and 15 fenugreek seeds in 1 cup water for the same time.
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Drain and grind urad dal with ½ cup water until smooth. Remove to a bowl. Drain and grind rice with ½ cup water to a semi-fine consistency. Mix both batters together, cover, and ferment for 8-9 hours.
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Soak 1 tablespoon chana dal in ¼ cup hot water for 30 minutes. Line idli moulds (or small bowls/tumblers) with banana leaves, greased with oil. Crush ½ teaspoon black pepper and ½ teaspoon cumin seeds. Heat 1 tablespoon ghee, add spices, cashews, curry leaves, and asafoetida. Mix into the batter with soaked chana dal and ginger powder.
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Pour batter into prepared moulds or bowls. Steam in a pressure cooker or large pot with 2.5 cups boiling water for 15-20 minutes. Check doneness with a skewer.
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Serve with coconut chutney and sambar!
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