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In today's video we will see how to make idli in Kanchipuram temple. The Kanchipuram Idli, also known as the Kovil Idli, is a traditional prasadam served at the Varadharaja Perumal Temple in Kancheepuram. The idlis are cooked in bamboo casings lined with dried "mandharai" leaves, which enhance their flavour. The batter for the idlis is combined with spices and steamed.
The raw rice, parboiled rice, urad dal, and fenugreek seeds can all be soaked together in water for the entire night. Drain the water and grind the mixture until it is a slightly coarse paste. When the batter feels like very fine rava, run it through your fingers; stop grinding when it reaches that consistency; it shouldn't be very smooth. Add up to a cup of water for grinding, and grind the batter in batches in the mixer, being careful not to add too much water while grinding.
This is a temple style Tamil Nadu idli which is extremely flavorful and you can have this idli with any chutney of your choice or sambar by the side. These idlies are rich in flavor and you can make these as an offering to the God too on special occasions.
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32 இட்லி செய்ய தேவையான பொருட்கள்:

இட்லி அரிசி - 1 கப் (250 கிராம்)
பச்சரிசி - 1 கப் (250 கிராம்)
உளுந்து - 1 கப்
வெந்தயம் - 1/2 டீஸ்பூன்
உப்பு - 1 டீஸ்பூன்
மிளகு - 2 டேபிள்ஸ்பூன்
சீரகம் - 2 டேபிள்ஸ்பூன்
பெருங்காயத்தூள் - 1 டீஸ்பூன்
கருவேப்பிலை - சிறிதளவு
சுக்குப் பொடி - 1 டீஸ்பூன்
கடலை எண்ணெய் - 50 மில்லி

Ingredients for making 32 idlis:

Idli rice - 1 cup (250 grams)
Raw rice - 1 cup (250 grams)
Black gram (urad dal) - 1 cup
Fenugreek seeds - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper - 2 tablespoons
Cumin seeds - 2 tablespoons
Asafoetida powder - 1 teaspoon
Curry leaves - a small quantity
Dried ginger powder - 1 teaspoon
Groundnut oil - 50 ml