Kancheepuram is famous for silk saris and Varadharaja temple. As all Perumal temples boast of unique delicacies this temple too has one and that is Kancheepuram idli. http://www.thehindu.com/features/magazine/in-search-of-kancheepuram-idli/article4698641.ece
My cousin Vinodhini Harish requested me this recipe and am posting for her too. Gone are the days when my aunty ,her mother and my mother’s other sisters used to eat and cook for each other’s taste. Now at least in internet we can have that collective gathering. i think photos may at least quench our desires. For this recipe i adapted authentic Subbu mami’s website and followed . omitted cashew nuts and dry ginger powder as i did not have both in hand . Any how the taste was good, had a satisfied feeling that we are eating something healthy and also easy to make as we can cook this in a single big plate and cut like cake.
Raw rice -1 cup
Boiled Rice -1 cup
Urad dal -1 cup
Pepper -1 tsp
Cumin seeds -1 tsp
Dry ginger powder -1 tsp
Omam -1 tsp
Mustard seeds -1 tsp
red chilli -1
1. Soak the rice and dal separately for 6 hours.
2. Grind the rice to a coarse batter and urad dal soft. mix together add salt and allow it to ferment for 12 hours.
3. After 8 hours it is now ready to use. Add ghee in a pan and fry cashew nuts till golden brown.Dry roast pepper and cumin and grind it .
4. Remove it and in the same pan season mustard seeds, omam, red chilli and finally pepper and cumin powder and add this to the batter.
5. In a plate or deep vessel add oil and then add ladles of this batter till 3/4 th of the vessel.
6. In a cooker or Idli pot add water and place this inside may be a small vessel will support as a base for this.
7. 10 to 12 minutes will be the cooking time and make sure the flame is in sim mode. When cooked insert a tooth pick in the centre of the idli and when it comes clean it is not sticky the idli is done. Cut into small squares and serve them.