- Cook Time30 min
- YieldServes 5
- 200 g raw rice
- 200 g Idli rice
- 200 g urad dal
- salt as per taste
- For Seasoning!
- 1tablespoon Oil
- 1teaspoon crushed black pepper
- 1 teaspoon mustard seeds
- 1teaspoon cumin seeds
- 1/4 teaspoon ginger powder
- Asafoetida one pinch
- 1 tablespoon cashew nuts
- 1 tablespoon ghee
- 1/2 teaspoon mustard seeds
- 1 tablespoon chana dal
- 1 whole red chilli
- 10-12 curry leaves
- Soak rice and urad dal separately for 3-4 hours. Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste.
- Mix both the batter together and add salt as per taste. The consistency of the batter should neither be thin nor thick, you can adjust by adding a small amount of water.
- Keep the batter in a warm place for 6-7 hours or overnight depending on the season to ferment. In summers it takes lesser time to ferment as compared to winters.
- When the batter is fermented keep it aside and prepare the seasoning for the batter.
- Heat oil in a kadahi and add mustard seeds, cumin when these start to splutter add ginger powder, asafoetida, and coriander leaves. switch off the heat and add this seasoning to the batter.
- Now brush the wooden bowls with oil and pour the batter in this bowl so these are half-filled. Steam these bowls in Steamer for 12-15 minutes and then allow the steamer to cool a bit before taking them out.
- In the meanwhile, you can prepare another tempering of ghee, chana dal, curry leaves, mustard seeds and pour a small amount on each idli. Serve hot.
Now tasty Kanchipuram idli is ready to serve.