Kanchipuram idli / kovil idli
These are soft and spiced idlis traditionally offered to the deity at Varadharajar temple in Kanchipuram. They are now a very popular dish in Tamilnadu and are served at most restaurants.
Servings 4 people
Ingredients
- 1 cup raw rice (pacharisi)
- 1 cup ponni boiled rice (saapaatu arisi)
- ⅔ cup urad dal
- a pinch of fenugreek seeds/methi
- 1 tsp peppercorns
- ½ tsp cumin seeds
- ⅛ tsp ginger powder(sukku)
- ⅛ tsp hing (asafoetida)
- 2 tbsp sesame oil
- a few curry leaves
- salt as needed
- water as needed
- banana leaves for steaming
Instructions
- Take the measured quantities of the rice and dal. Wash and soak both the rice together and the urad dal and methi together.
- In a wet grinder first, grind the urad dal to a fluffy batter. When it is almost done add the rice and grind them all together to a mildly coarse batter.
- Transfer to a sufficiently big-sized vessel, add salt and let it ferment overnight or for 6-8 hours in a warm place.
- The next day crush the pepper and cumin in a motor and pestle and chop the curry leaves finely.
- Add this to the batter with the sesame oil, hing and ginger powder. Add more salt if needed.
- Heat up the steamer. Grease the tumblers with oil and line them with banana leaves. Pour batter up to ⅔rd of the tumblers and steam for 10-12 minutes.
- Check doneness by inserting a tooth pic. Let it cool for some time before demolding.
- Serve with any chutney, veg, or non-veg curries of your choice.
