KANCHEEVARAM IDLI

Kancheevaram idli is one of the  popular idli variety in tamilnadu .This idli tastes unique and delicious because it is fully seasoned with pepper corns . cumin seeds , dry ginger powder etc .actually this idli is originated from “Kancheevaram”.

Hence it is called Kancheevaram idli . This idli is also served as “prasaad “ in Varadaraja perumal  temple in

Kanchi .

Ingredients

Good quality boiled rice                                                - 1 cup

Urad dhal                                                                     - 1 cup

OTHER INGREDIENTS

Soaked channa dal                                                     - ¼ cup

Powdered dry  ginger                                                 - 1 inch piece

Green chillies                                                              - 6 nos (finely chopped)

Crushed pepper                                                          - 1 tbsp

Crushed cumin seeds                                                  - 1 tbsp

Coriander leaves                                                         - 1 tbsp

Coconut gratings                                                         - ¼ cup

Sour curd                                                                   - ¾ cup

Asafetida                                                                   - 1/8 tbsp

Gingelly oil                                                                - 2 tbsps

Melted ghee                                                              - 2 tbsps

Salt                                                                            - to taste

METHOD

Wash both rice and urad dhal and soak for about  five to six hours.

Grind coarsely adding enough water and salt .

Keep for fermentation overnight .

(If you want to preapare idlies immediately after two hours add curd .otherwise no need to add curd .)

Mix all the other ingredients .

Pour the batter in a well greased cooker vessel and steam for half an hour. When cooked, remove from flame, and cut into square or rectangle pieces .

Serve hot with chuney .