Kanchipuram Idly

This is a type of idly famous in a place called "Kanchipuram" in Tamil Nadu. It is also called "kovil(temple) Idly" , as it is served in famous "Sri varadarajaperumal" temple at Kanchipuram.

Kanchipuram Idly with peanut chutney

Preparation Time: Under 15 minutes(Not including fermentation time)
Cooking Time: Under 15 minutes

INGREDIENTS:
Riceflour- 600 gms
Urad dal- 3 cups(120 ml cup)
Salt- As required
Water - as required
Fenugreek powder - 2 teaspoon
Cumin seeds -3 teaspoon
Grated ginger -1 teaspoon
Black pepper powder -1 teaspoon
Mustard-1 teaspoon
Ghee - 1 tablespoon

METHOD:

1. Prepare/grind your regular idly/dosa batter. Before allowing it to ferment, take some batter in bowl. Add some grated ginger,cumin seeds and black pepper powder and mix well.

2. Keep it aside and allow it to ferment. It may take 8-10 hours. Now, in a pan add some ghee. Add mustard and cumin seeds and allow it to splutter . Pour it over the batter and mix well.

3. Now take a flat bottomed vessel with sides. Grease it with oil or ghee. Pour the batter in that for 1 to 1.5 cms in thickness.

4. In a pressure cooker , add some water in the bottom and allow it to boil. Place the vessel with batter inside and cover the cooker lid without the weight. Allow it to steam for about 10-15 minutes. In between check with a tooth pick whether the batter is cooked completely.

5. Now cut them into desired shapes you want. Serve with peanut chutney/coconut chutney/tomato chutney !.

NOTES:

SEE ALSO:  Dosa batter, Morkuzhambu, Dosai/Idly podi