Let us learn how to prepare Kanchipuram Idlis
- Idly Rice (Boiled Rice)--1 cup
- Raw Rice ----1/2 cup
- Urad dal ----- 1 cup.
- methi seeds ------1 spoon.
- Mustard----1 spoon
- Broken Urad dal -----1 spoon.
- Gram Dal ---------1 spoon.
- Pepper -----------1 spoon
- cumin seeds----------1 spoon
- pepper powder ----- a little.
- cashews --------little.
- gingelly oil -----1 sppon.
- ghee a little.
- coriander leaves
- curry leaves
- ginger 1 small piece finely cut.
- Baking powder a pinch.
- Salt to taste.
First soak the rice varities and urad dal for four or five hours. I soaked the rice and dal separately and grinded them separately. Take care to grind the rice varieties coarsely. Do not grind them fine. Now grind the urad dal as you do it for normal idli. Mix the flour.Add salt to this flour and mix them well . Allow the flour to ferment ( approximately 8 hours).
Then, heat the pan, add the oil, Splash the mustard seeds, urad dal, gram dal, pepper, cumin seeds,. When the dal turns red add the ginger pieces, coriander, curry leaves . Now add this to the flour. You can add the pinch of baking powder now if you opt.Fry the cashews in ghee and add it to the flour. Don't forget to add the pepper powder.
Now pour this in normal idli plates or you can use small cups as idli moulds and bake them.
Serve it with coconut chutney .
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