KANCHIPURAM IDLI

KANCHIPURAM IDLI IS A POPULAR BREAKFAST IN ANY SOUTH INDIAN HOUSEHOLDS. IT HAS THE SAME BATTER LIKE OUR USUAL IDLI'S; THE ONLY THING IS ABOUT THE TEMPERING INGREDIENTS THAT GIVE THEM A UNIQUE FLAVOUR.

HERE IS THE RECIPE HOW I PREPARED.

KANCHIPURAM IDLI AND SSMBAR, HINGA CHUTNEY AND BAMBOO PICKLE

WHAT YOU NEED:

UDAD DAL - 1 CUP

IDLI RICE - 2 CUPS OR RAW RICE - 1 3/4 CUPS AND UKDO RICE -1/4 CUP

SALT - TO TASTE

TURMERIC POWDER - 1/4 TSP

FOR SEASONING:

MUSTARD SEEDS - 1 TSP

CHANADAL - 1 TBSP

GINGER - 2 TSP, FINELY CHOPPED

CUMIN SEEDS - 1 TSP

PEPPER SEEDS - 1 TSP, CRUSHED ( I HAVE NOT ADDED THIS)

CURRY LEAVES - 1 SPRIG, CHOPPED

CASHEW NUTS - 10-12, BROKEN IN PIECES

KANCHIPURAM IDLI SERVED WITH SAMBAR AND CHUTNEY

HOW TO MAKE:

WASH UDAD DAL WELL AND SOAK FOR 4-5 HOURS.

WASH RICE AND SOAK IN ENOUGH WATER FOR 4-5 HOURS. SEPARATELY.

THEN DRAIN THE WATER FROM UDAD DAAL AND GRIND IN WET GRINDER FOR 20-25 MINUTES, ADDING SOME WATER IN BETWEEN. REMOVE IN A BIG VESSEL.

NOW PUT RICE IN GRINDER, GRIND WITH VERY LITTLE WATER TO A COARSE TEXTURE.

TRANSFER RICE MIXTURE TO THE UDAD VESSEL. PUT SALT COVER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY, STIR IT NICELY TILL YOU GET THE BATTER GETS ITS TEXTURE.

YOU CAN ADD THE WATER BY CHECKING THE THICKNESS CONSISTENCY.

HEAT A TBSP OIL IN A PAN. WHEN HOT ADD MUSTARD SEEDS, WHEN IT CRACKLES ADD JEERA, CHANADAL, GINGER, PEPPER, CURRY LEAVES AND CASHEW NUTS. FRY FOR FEW SECONDS. 

POUR THE SEASONING IN THE IDLI BATTER AND ALSO ADD TURMERIC POWDER. MIX WELL.

NOW GREESE THE IDLI STAND POUR A SPOON OF BATTER IN EACH MOULD. STEAM THEM IN IDLI MAKER FOR 20-25 MINUTES.

WHEN IT IS DONE REMOVE THE STAND AND ALLOW TO COOL DOWN A LITTLE. NOW REMOVE THE IDLIS WITH THE HELP OF END OF THE SPOON OR KNIFE.

SERVE KANCHIPURAM IDLI WITH SAMBAR/  HINGA CHUTNEY OR WITH ANY YOUR FAVORITE CHUTNEY.