Idli

Kanchipuram Idli

1. Wash and soak (together) raw rice, urad dal and fenugreek (methi) seeds in water for 3-4 hours.
2. Post soaking, grind the contents in a grainy texture similar to rava/sooji.
3. After grinding, let it ferment for 7-8 hours.
4. To that batter, add
   1. pepper (kali mirch),
   2. cumin seeds (jeera),
   3. dry ginger (sonth) powder,
   4. hing powder,
   5. curry leaves,
   6. salt
   7. ground nut oil (peanut oil or moongphali ka taila)
5. Mix (with hand) well (adding water), consistency bit tight than normal idli batter
6. Add this batter into cylindrical bamboo moulds (covered from inside with mandharai leaves), and place in steam container, cover top with banana leaves and cook. (Initially high flame, then low flame.) (2? hours)
7. Or simply put batter into normal idli pot and cook. (15? min)
8. After cooked, put a thin wooden stick inside the idli, if nothing sticks then it is cooked well.

Measurement for one kanchipuram kovil idli,

• rice - 450 gm
• urad dal - 375 gm
• methi - as required
• kali mirch - 15 gm
• jeera - 15 gm
• sonth - 15gm
• hing powder - 15 gm
• curry leaves - as required
• salt - as required
• taila - 125-150 ml

Plain Idli

1. Wash 3 parts rice, 1 part urad dal (white). Wash rice thoroughly, urad dal just once.
2. Soak them in water separately for 4 hours.
3. Grind urad dal, using urad dal water for consistency.
4. Grind rice, using urad dal water. Don’t use rice water.
5. Mix both, add water for consistency. Add salt.
6. Mix for 10 mins with hand, bubbles should come up.
7. Let it ferment for 8 hours or overnight.
8. Add salt and mix. Cook idlis.