Kanchipuram Idli

Method

1. 1

   Prepare batter: Soak 2 cups raw rice and half cup urad dal for 6 hours. Grind to a smooth thick batter. Add salt, 2 tsp coarsely crushed black pepper, 1 tsp cumin seeds and ferment overnight.

2. 2

   Prepare special flavouring: Kanchipuram idli has a unique spice mix — dry roast 1 tsp black pepper, 1 tsp cumin and 1 tsp sesame seeds. Pound coarsely and mix into the batter.

3. 3

   Add cashews: Mix 2 tbsp roughly broken raw cashews into the batter.

4. 4

   Add ghee: Mix 1 tbsp ghee into the batter. This gives Kanchipuram idli its rich flavour.

5. 5

   Prepare steamer: Fill steamer with water and bring to a full boil.

6. 6

   Grease moulds: Grease idli moulds generously with sesame oil (not coconut oil — Kanchipuram style uses sesame oil).

7. 7

   Fill moulds: Pour batter into the greased moulds — fill three-quarters full.

8. 8

   Steam: Place in steamer. Cover tightly and steam for 12-15 minutes.

9. 9

   Check doneness: Insert a toothpick — it should come out clean. Kanchipuram idli is firmer than regular idli.

10. 10

    Serve: Unmould and serve. Kanchipuram idli is denser and more flavourful than regular idli. Serve with coconut chutney and sambar.