Ingredients:
- Raw rice – 1.5 cups
- Urad dhal – 1 cup
- Fenugreek seeds – 1 tsp
- Salt – to taste
Tempering:
- Ghee/ clarified butter – 1/3 cup
- Dry Ginger/ sukku powder – 2 tblsp
- Crushed peppercorns – 1.5 tblsp
- Cumin seeds – 1.5 tblsp
- Curry leaves – few
- Asafetida – 2 tsp
Procedure:
- Wash and soak the raw rice, urad dhal and fenugreek seeds for a minimum of 2-3 hrs (altogether)
- Grind the soaked ingredients using a wet grinder, grind the batter coarsely , in between add water depends on the required consistency; 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, cumin seeds, curry leaves and asafetida into the hot ghee and pour the mixture into the batter.
- Mix gently and keep aside.
Making Idli
- Grease any flat molds (as shown in the pic- coffee dawara base) 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 dense and divine “KANCHIPURAM IDLI” is ready.
Tips/Notes:
- Usually in temple-
- Grind the idli batter coarsely, because the most important part of the idli is the batter texture.
- They steam the idli in a specific mold called “IDLI KODALAI” using a MANDARA LEAF/ILAI as its base.
