Name: Kancheepuram Idly recipe by Shyamala Kumar at BetterButter
Prep time: 720 min
Cook time: 10 min
Total time: 730 min
Yield: 8
Ingredients: Raw rice - 1 cup; Boiled Rice - 1 cup; Urad dhal - 1 cup; Chana Dhal - 1\2 cup; Salt to taste; For Tadka; Rai - 1 tsp; Urad Dhal - 1 Tsp; Chana Dhal - 1 tsp; Cashew - 12 to 15, broken into pieces; Curry Leaves - 10 leaves, torn into pieces; Hing - 1\2 tsp; Dry Ginger Powder - 1\2 tsp; Jeera Pepper Powder - 1 tsp; Sesame/Til Oil - 2 tsp and as required to grease the moulds

ABOUT Kancheepuram Idly RECIPE

As the name suggests this idly originates from the temple town Kancheepuram in Tamil Nadu. Packed with the flavours of jeera, pepper, ginger and curry leaves, Kancheepuram Idly is a nice variation to the usual plain idly. The traditional version involves steaming this idly in bamboo moulds lined with ‘Mandharai Leaves’ that give distinct flavour and taste. In this adapted version, I have used small stainless glasses that are greased with til oil. It is best suited for breakfast or Sunday brunch and also a good lunch box option.

Ingredients Serving: 8

Raw rice - 1 cup
Boiled Rice - 1 cup
Urad dhal - 1 cup
Chana Dhal - 1\2 cup
Salt to taste
For Tadka
Rai - 1 tsp
Urad Dhal - 1 Tsp
Chana Dhal - 1 tsp
Cashew - 12 to 15, broken into pieces
Curry Leaves - 10 leaves, torn into pieces
Hing - 1\2 tsp
Dry Ginger Powder - 1\2 tsp
Jeera Pepper Powder - 1 tsp
Sesame/Til Oil - 2 tsp and as required to grease the moulds

Instructions

Wash and soak raw and boiled rice, urad dhal and chana dhal for 3 hours.
Grind together both the dhals until fluffy adding little amount of water in 3 intervals. If the dhal batter is light and has tiny air bubbles, then it is done. Transfer it to a container.
Grind the rices coarsely. The batter should be of medium consistency..neither thin nor thick.
Add salt and mix both the batters. The consistency should be like as shown in the video. The container should be big enough to hold the batter after it doubles while fermenting. Cover and keep it over kitchen top for overnight fermentation.
Once the batter gets fermented you can refrigerate this until use. Just before steaming give tadka with rai, urad dhal, chana dhal, hing, curry leaves and cashews.
Add it to the batter along with dry ginger powder and jeera pepper powder. Mix well.
The batter consistency after fermentation should be as shown in the video.
Grease small sized stainless steel tumblers with til oil. Fill them half with the batter.
Arrange the tumblers in a flat container that is half filled with water. Place the container in the steamer or cooker.
Steam the idlies for 7 to 10 minutes. Once done, take the idlies out from the cooker and let it cool.
Gently slide a butter spoon or knife at the sides of the tumblers to loosen the idly from the mould. Flip it over a plate. Serve hot.

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