Wash and soak rice and urad dal together for 5-6 hours.
Grind this into a slightly grainy texture. It should be of an Idli rava consistency.
I used my wet grinder to grind the batter.
Add salt and mix well using clean hands.
Mixing well with hands enhances good fermentation.
Cover and keep aside for 8-12 hours.
Fermentation time depends on the weather conditions.
Once the batter is fermented well, add coarsely ground pepper and cumin seeds.
You can use mortar and pestle to pound the pepper and cumin seeds or pulse in the mixie.
Add the dry ginger powder. If you don’t get dry ginger powder, add grated ginger.
Now add the sesame oil and ghee. This gives softness to the Kanchipuram idlis.
So do not skip the oil and ghee.
Usually we don’t make Kanchipuram idlis in normal idli mould.
We use a tumbler or bowl for it.
I greased my steel bowls and poured the batter into them.
Steam this for 12-14 minutes in medium flame.
Once done, insert a skewer into it and if that comes out clean, then it is done.
Loosen the sides using a spoon after 2 minutes.
Gently take out the idlis from the bowl.
These idlis taste better after 2 hours and stays soft for many hours.
Serve with podi or chutney or sambar.