Kanchipuram Idlis Recipe

Step 1: To make the Kanchipuram Idlis, first soak the rice, urad dal and fenugreek seeds in water for about 5 hours, or overnight

Step 2: Rinse the soaked grains once or twice and grind into a slightly thick coarse batter with very little water

Step 3: Add salt, mix well and place it in a steel vessel with enough space for it to rise as it ferments

Step 4: Let it rest overnight

Step 5: Place a pan on the heat and warm some oil/ghee

Step 6: Add cumin seeds, pepper corns, curry leaves, finely chopped ginger, and sauté for a minute

Step 7: Add asafetida and mix again

Step 8: Turn off heatAdd this prepared tempering to the fermented batter and mix well

Step 9: Grease idli plates with oil, pour the batter into them and place them in a steamer

Step 10: Add enough water into the steamer, shut the lid and allow it to steam it for 10 to 12 minutes until the Idli is cooked

Step 11: If a spoon inserted inside the idli should come out clean, and the idli should be soft and fluffy

Step 12: Remove the idli from steamer and cool it for 3 minutes

Step 13: With the help of butter knife scrape out the idli from the moulds and serve hot with Sambar, Kathirikai Gothsu, Chutney Podi or Coconut Chutney