Kanchipuram Idli With Onion chutney

KANCHIPURAM IDLI

                                                                                                                   

Ingredients:

• Raw rice (Grind Like Rava and keep aside) - 1 cup
• Idli rice or Boiled rice -1 cup
• Urad dal (white,whole) - 3/4 cup
• Fenugreek seeds -1 tsp
• Salt - As needed

Mix Ingredients into batter: Ghee - 2 tbsp Gingelly oil - 1 tbsp black pepper - 1 tbsp (Crushed) Jeera - 1 tbsp cashew nuts - few Curry leaves - 1 spring Asafoetida - 2 pinches baking soda - 1/2 pinch ginger - i inch (chopped)

Method:

• Soak urad dal & methi seeds, boiled rice as we soak for the regular idli. You can soak together and grind too, I have tried both ways, but I prefer soaking separately and grinding separately as I do for the regular idli. This way it comes out really good with full flavour. If you are comfortable soaking together and grinding, then you can do so, but the texture comes a bit denser than grinding separately. Either way, grind it coarsely.

• After that, add raw rice rava into the idly batter.

• Mix and keep in a large vessel overnight for fermentation.

• Before making, spoon the batter using ladle and mix required salt and the items given under ‘Mix ingredients into batter’  as needed and mix gently. Do not over mix. 

• Boil water in idli pot and I used my cooker inner vessel, lined with a aluminium foil at the bottom. This makes easy for taking out the idli after steaming. You should grease the vessel as well. Pour batter to it, say 1 & 1/2 inches height.

• Steam for 15 – 20 mins until the tooth pick (or a knife) inserted comes out clean. Let it be for a minute aside and invert in a clean platform. You can run a knife through the sides to make it easy for the idli to come out when you invert.

• You can cut into triangles like pizza wedges, circles,semi circles or like me.

Tips:

• You can pour the batter in greased tumblers or bowls or steam as usual in idli plates as well. 

• Make sure you grind coarsely like rava/ semolina/ sooji, otherwise texture wont be the same.

• Jeera and pepper will give taste to idli.                                                                                 kritikakitchen.blogspot.com