Cuisine Style: Ancient Tamil Nadu, South India | Cooking Time:25 minutes | To Serve: 4 | Type: Breakfast, dinner

Ingredients

• Raw Rice[Paccharisi] – ¼ cup
• Sona masoori rice – ¼ cup
• Idli rice – ½ cup
• Urad dal – 1 cup
• Fenugreek – 1 tbsp
• Ginger – 2 tbsp [finely chopped]
• Cumin seeds – 1 tbsp
• Peppercorns – 1 tbsp [crushed]
• Curry leaves – 1 spring
• Ghee or sesame oil – 2 tbsp
• Salt to taste
• Water as needed

Preparation Method

• Wash and Soak rice, urad dal with fenugreek separately for 6 hours or overnight.
• Drain water then grind well. Add salt and leave the batter for fermentation [approximately. 8 to 10 hours].
• After fermentation add Ginger, Cumin seeds, Peppercorns, Curry leaves & ghee mix well.
• Heat enough water in an idli cooker or traditional idli kopper & let it boil.
• Grease small bowls with gingelly oil, pour idly batter, place small bowls in an idli plates, cover lid & steam it for 20 min.
• Serve hot with coconut chutney and Sambar.

How to make Kanchipuram idli-Temple style Video

kanjeevaram idli