Kanchipuram Idli Recipe

• 1 cup Rice
• 1 cup Urad Dal (Black Lentils)
• 1 tsp Pepper
• 1 tsp Ginger, chopped
• 1 tsp Cashew, broken into small pieces
• 1 tbsp Curd
• ½ tsp Cumin Seeds
• 2 tsp Ghee
• Oil (as required)
• Salt to taste
• 6-8 Curry Leaves
• Oil

• Soak the rice and dal separately in two containers in water for around 6 hours.
• Make a smooth paste of the dal in a mixer.
• Make a coarse paste of the rice.
• Mix the rice and dal paste and add to it ½ tsp of salt.
• Keep the mixture overnight for fermentation.
• In a pan, heat ghee and add cumin seeds. Once it sputters, add chopped ginger, curry leaves, cashew nuts and pepper.
• Now, put the above made mixture in the rice-dal batter along with curd. Mix well.
• Grease the idli plates with oil and fill them up with the mixture.
• Steam them in the idli cooker for 20 to 30 minutes.
• Serve hot Kanchipuram idlis with chutney.