Step-by-step
1
firstly, in a large bowl soak 1 cup idli rice, 1 cup raw rice and ¼ tsp methi / fenugreek for 5 hours.
2
in another bowl soak 1 cup urad dal for 5 hours.
3
drain off the water and transfer the urad dal into the blender or grinder.
4
blend to smooth and fluffy batter adding water as required.
5
transfer the urad dal batter to a large bowl.
6
drain off the soaked rice into the blender.
7
blend to the coarse batter (consistency like of rava) adding water as required.
8
transfer the rice batter to the same mixing bowl.
9
mix well making sure rice batter and urad dal batter is combined well.
10
cover and ferment in warm place for 8 hours or until the batter doubles.
11
the next day, mix the batter gently without disturbing the air pockets. keep aside.
Tempering idli batter
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in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch hing and 5 cashew.
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pour the tempering over the idli batter.
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also, add ½ tsp ginger powder and 1 tsp salt.
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mix gently making sure the batter is well combined.
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now heat the banana leaf slightly to make it flexible. you can alternatively use mantharai leaf cups.
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fold slightly and place in a small cup. grease the cup with gingelly oil.
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pour in prepared kanchipuram idli batter into the cups filling ¾.
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place the cups into the steamer and steam for 20 minutes.
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finally, enjoy kanchipuram idli with chutney and sambar.
Video
Notes
- firstly, ferment the batter well else the idli will not be soft.
- also, if you do not prefer the gingelly oil flavour, replace with ghee.
- additionally, the batter can be steamed in a large bowl and cut into slices while serving.
- finally, kancipuram idli recipe or kovil idli recipe tastes great when prepared in mantharai leaf cups.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kanchipuram-idli-recipe-kovil-idli/