Kanchipuram Idli

I love the Kanchipuram Idli that Amma makes. After a long time she made this for dinner when my sister came down. I noted down the step by step instructions. So, you'll find ingredients list at every step. This is an impromptu version of presenting a recipe. But...

Basic Ingredients:
*Raw Rice – 1 cup
**Parboiled Rice – 1 cup
Urad Dal – 1 cup

Soak the rice together for 3 hours.
Soak the urad dal separately, for 3 hours.
Grind dal first. When half ground, remove about half and grind the remaining dal until smooth and fluffy. Remove and keep aside.
Grind rice to a coarse paste.
Mix with ground dal along with salt to taste. Beat and mix well to a batter of dropping consistency.

Top with the following:
Channa Dal – 1 Tbsp, rounded
Peppercorns – 1 Tbsp
Jeera – 1 Tbsp
Asafoetida – ½ tsp
Sukku Powder – ½ tsp - cover and keep aside to ferment for 6 - 8 hours.

Next day add the following:
Soda – 1 pinch
Ghee – 3 tsp
Curds – ¼ cup
Coconut bits – ¼ cup
Curry leaves – 2 sprigs, chopped – and mix well.

To Prepare the Idli:
Heat a deep steamer.
Prepare tumblers / 4” tall cylinders – spray very well with oil.
Fill upto half with prepared batter.
Once the steamer is ready, place half filled moulds in and cook on high for 10 minutes.
Lower flame and cook for 5 more minutes.

Rest for 5 minutes before unmoulding.
Serve with Podi / Milagai Chutney.

Mummy made 2 types - colour coded to check for softness
Served here with Kadala Curry & Kara Chutney



* Raw Rice - Pacharisi

**Parboiled Rice - Puzhungal Arisi

To participate @  My Innovative Kitchen - Twist the Traditional.