Kanchipuram Idli
Ingredients
- 1 cup Idli rice
- 1/2 cup Boiled Rice
- 1/4 teaspoon Fenugreek Seeds
- 2 pinch Turmeric powder (optional)
- 2 spring Curry leaves chopped
- 1/2 cup Urad dal (2 teaspoon extra)
- 4 Green Chillies chopped
- 1 teaspoon Black Pepper crushed
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon Cumin seeds
- Ghee/ Oil as required
- Salt as required
Instructions
- 1 Soak idli rice, ½ cup urad dal, and a pinch of fenugreek powder for at least 3 hours.
- 2
Grind them separately to a smooth consistency and mix together.- 3
Add salt and allow the batter to ferment overnight.- 4
In the morning, heat ghee or oil in a pan and sauté curry leaves, urad dal, cumin seeds, and green chillies or crushed black pepper.- 5
Add this mixture to the batter along with asafoetida and turmeric powder. Mix well.- 6
Pour the batter into idli moulds and steam for 10-15 minutes until cooked.- 7
Serve hot with sambar, coconut chutney, or tomato chutney. - 2
