Kanchipuram Idli

Ingredients

• - 2 cups idli batter
• - Salt to taste
• - Oil for greasing moulds
• - Sambar to serve
• - Coconut chutney to serve

Method

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. 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. Add cashews: Mix 2 tbsp roughly broken raw cashews into the batter.
4. Add ghee: Mix 1 tbsp ghee into the batter. This gives Kanchipuram idli its rich flavour.
5. Prepare steamer: Fill steamer with water and bring to a full boil.
6. Grease moulds: Grease idli moulds generously with sesame oil (not coconut oil — Kanchipuram style uses sesame oil).
7. Fill moulds: Pour batter into the greased moulds — fill three-quarters full.
8. Steam: Place in steamer. Cover tightly and steam for 12-15 minutes.
9. Check doneness: Insert a toothpick — it should come out clean. Kanchipuram idli is firmer than regular idli.
10. Serve: Unmould and serve. Kanchipuram idli is denser and more flavourful than regular idli. Serve with coconut chutney and sambar.