Kanchipuram Idli

by Tarla Dalal

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Accompaniments

Coconut Chutney (idlis and Dosas)
Mysore Chutney

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Kanchipuramidli is a traditional recipe that hails from vaishnavite homes in the little town of kanchipuram in interior tamilnadu. A traditional temple offering, it has become popular all over the world today due to its mild but appetising spiciness.

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Soaking Time: 4 hours.
Preparation Time: 10 mins
Fermenting Time: 6 to 8 hours.
Cooking Time: 20 mins
Makes 15 servings
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Ingredients

1 cup urad dal (split black lentils)
1 cup raw rice (chawal)
1 tbsp chana dal (split bengal gram)
3/4 cup sour curds (khatta dahi)
8 cashewnuts (kaju)
4 green chillies , chopped
1/2 coconut , grated
1 tsp grated ginger (adrak)
1/2 tsp pepper powder
3 to 4 curry leaves (kadi patta)
2 tbsp ghee
salt to taste
oil for greasing

Method

Wash and soak the urad dal and rice together for at least 4 hours.
Soak the chana dal separately.
Grind the urad dal and rice to a coarse paste using enough water.
Allow it to ferment in a warm place for at least 6 to 8 hours.
Add the curds, cashewnuts, green chillies, coconut, ginger, pepper powder, curry leaves, ghee, salt and the soaked chana dal and mix well.
Spoon the batter into greased idli moulds and steam for 10 to 12 minutes.
Repeat with the remaining batter.
Serve hot with chutney.

RECIPE SOURCE : Idlis & Dosas