Скачать или смотреть Kanchipuram Idli recipe | Temple Idli | காஞ்சிபுரம் இட்லி | கோவில் இட்லி | Rek cooks

Kanchipuram Idli/ Kovil Idli:
Ingredients:
Raw rice -1 cup
Idli rice/ parboiled rice -1/2 cup( or you can use full of raw rice alone)
Vendhayam/ Fenugreek seeds -2 tsp
Urad dal/ ulundhu -3/4 cup
Salt -1.5 tsp
Whole black pepper -2 tsp
Cumin seeds -2 tsp
Grated ginger -2 tsp
Ghee/ clarified butter -2 tbspn
Gingelly oil/ nallennai -2 tbspn
Asafoetida powder -1/4 tsp

Procedure:
1. Wash both Raw rice and idli rice together ( using idli rice is optional, you can use Raw rice alone) and soak in water for two hours.
2. Wash ulundhu/ urad dal and Fenugreek seeds together and soak in water for two hours.
3. Grind soaked urad dal to a slightly coarse consistency adding little water ( you can use soaked water also) and transfer to a vessel and keep aside.
4. Coarse Grind soaked rice adding little water and add to the ground urad dal,add salt and mix well.
5. Leave it for fermentation until 7-8 hours.
6. Heat a pan,add one tbspn of ghee,add pepper, cumin seeds, grated ginger and asafoetida powder and add to the fermented idli batter.
7. Add gingelly oil and balance ghee to the batter and mix well,the batter should be in regular idli batter consistency.
8. Heat the steamer or idli pot,grease a dried mandharai leaf with ghee,place inside any cup or glass or plate,fill half of the cup with batter,place inside the steamer and cook in low flame for 20-25 minutes.
( You can make directly in idli plate like regular idli and steam for 20-25 minutes)
9. Serve hot with idli chilli powder/ gun powder or any chutney. But this idli will be delicious even without any side dish.

Music : Indian Traditional Classical Ragas (Ethnic) by ShubhaSur Creations