Ingredients:
- Raw rice – 1 cup
- Idli rice – 1 cup
- Urad dhal – 1 cup
- Fenugreek seeds – 1 tsp
- Salt – to taste
- Water – as req
Tempering:
- Ghee/ clarified butter – 1/3 cup
- Dry Ginger/ sukku powder – 2 tblsp
- Crushed peppercorns – 2 tblsp
- Asafetida – 2 tsp
Procedure:
- Wash and soak the raw rice, idli rice, urad dhal and fenugreek seeds for a minimum of 2-3 hrs (altogether)
- Grind the soaked ingredients using a wet grinder for about 35-40 mins, in between add water depends on the required consistency; the batter should be light and fluffy.
- Add required amount of salt and mix well with your clean hand
- Ferment the batter for about 8-10 hrs (depends on the weather condition)
- Add about 2 tblsp of dry ginger powder over the fermented batter
- In a small pan heat some ghee and turn off the flame. Now add the crushed black pepper and asafetida into the hot ghee and pour the mixture into the batter.
- Mix gently and keep aside.
Making Idli
- Grease the idli molds with some ghee and pour a small ladle full of batter into the mold and steam the batter for about 10-15 mins or insert a toothpick in the center comes out clean.
- The super soft and sponge, tasty “KANCHIPURAM IDLI” is ready.
Tips/Notes:
- Usually in temple-
- They add only raw rice and urad dhal. If you want you can also follow the same method adding raw rice instead of idli rice
- They steam the idli in a specific mold called “IDLI KODALAI” using a MANDARA LEAF/ILAI as its base.
