For Week 2, I have chosen to go with the recipes starting with the letters K, V and O. So K for Kanchipuram Idli it is for Day 1 of this edition of BM #41.
These interesting idlis were in my to-do list or a long time now. I got the final push when a few fellow marathoners posted this as part of the Mega Marathon.
We thoroughly enjoyed these idlis and I shall update the pictures when I make these next. For some quirky reason, I prefer making idlis in the traditional idli mould rather than in the plate idli fashion.
Urad Dal 1/2 cup
Idli Rava 1/2 cup (or Idli rice)
Raw Rice (I used Sona Masuri) 1/2 cup
Fenugreek seeds/Methi seeds 1/2 tsp
Pepper Powder 1/2 tsp
Ginger Powder /2 tsp
Salt as needed
Seasoning (Ghee 2 tsp, Mustard seeds 1 tsp, Chana Dal 1 tsp, Cumin seeds 1 tsp, Cashews broken handful, Curry leaves few, Asafoetida 1/8 tsp)
Method Of Preparation -
Soak Urad Dal, raw rice and fenugreek seeds for 3-4 hours and Idli rava for 1 hour. (If using idli rice, soak along with urad dal)
Grind urad dal, fenugreek seeds and raw rice into a fine batter. (If using idli rice, grind along with urad dal)
Mix in the idli rava, salt, pepper powder and ginger powder.
Mix well and set aside for fermentation. I put it in the oven with the light on for over 12 hours.
After the batter is well fermented, prepare the seasoning by heating the ghee, crackling the mustard seeds, frying chana dal, cumin and cashews until they are brown and adding curry leaves and asafoetida.
Mix the seasoning with the batter and pour in idli moulds be it the regular idli or the plate idli. Steam for about 15 min. Let it cool for 10 min, unmould serve it with the preferred chutney.
Preparation Time 10 min + Steaming time 15 min (After the batter is ready)
Makes 12 idlis + 1 plate idli (6-8 pieces)