KANCHIPURAM IDLI RECIPE

      Kanchipuram idli is a  Traditional dish made for breakfast and even for dinner which i learnt from my friend, and the original recipe she got  from her grandmother,who is an expert is making kanchipuram idlis.
      A friend of mine served this during navaratri, when we went to her house for golu. This idlis stays soft even after few hours.


INGREDIENTS:

IDLI RICE	1 AND 1/2 CUP
RAW RICE	1/2 CUP
URAD DHAL	1 CUP
PEPPER	1 TSP
CUMIN SEEDS	1/2 TSP
GRATED GINGER	1/2 TSP
SESAME OIL	1TBLSP+1/2 TSP
GHEE	1TSP
SALT	AS NEEDED

METHOD:

• Soak the raw rice, idli rice and urad dhal  together in water for 5-6 hrs or overnight.
• After 6 hrs, grind it in grinder. While grinding do not make it too smooth , let it be little coarse.
• Add salt and keep it aside for 8 hrs( or till it gets fermented).
• The batter should be of normal idli batter consistency.
• Before making, take a portion of batter in a vessel.
• I took a cup of batter.

• Crush the pepper coarsely and add the Whole cumin seeds.
• Add the grated ginger, 1 tblsp of sesame oil and ghee.
• mix together nicely . Grease a bowl with sesame oil and pour the batter.
• Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.

• Allow it to cool for 5 mins and invert it in a plate.
• Cut into pieces and serve with Idli Milagai Podi.

Note:

1. A cup of fermented batter yielded 4-5 small pieces.
2. Hours of fermentation vary depending on the weather conditions.
3. You can add a tsp of dry ginger powder(sukku)  to the batter, if you like the flavor.
4. Do not skip the mentioned oil and ghee . Addition of this will make the idli very soft and moist.
5. This will taste delicious when consumed after 2 hrs from making.

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