Raw rice - 3 cups
Urad dhal - 1 cup
Curd - 3 ladles (3 or 4 karandi)
Jeera - 2 spoon
Pepper - 2 spoon
Soda Salt - a pinch
Green chilies - 3
Curry and Coriander leaves
Oil - 4 tablespoon
Preparation:
1. Soak raw rice and urad dhal separately for 4 hours.
2. Grind urad dhal first to 3/4th consistency (mukal padham). When urad dhal is at this stage, add the soaked raw rice and continue to grind to a coarse consistency (kurunai aga araikavum). Remove the batter to a vessel.
Note: Alternatively, you can use the idli rava instead of soaking raw rice and grinding coarsely.
3. Mix well with the required salt and curd. Let it ferment overnight.
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| Batter consistency should be like this |
4. Next day as first thing in the morning, crush jeera and pepper roughly and mix it with the batter along with crushed or finely chopped green chilies. Also, add oil and mix thoroughly.
5. Add chopped curry and coriander leaves to the batter and mix well. Kanchipuram Idli batter is ready.
6. Use thatte idli plate/cooker plate and fill in the required batter. Just before transferring the idli batter to the idli plate, add soda salt and mix well. Let it steam for 15 to 17 mins and check whether it is done. If not, steam it for some more time until it is done.
Note: Add soda salt just before steam cooking in batches. Do not mix soda salt with the entire batter.
7. Tasty Kanchipuram Idli is ready. Serve hot with Coconut chutney and Raw Onion Chutney.
Notes:
1. Usually Kanchipuram idlis are not prepared using the normal idli plate. Prepared either using kudalai mantharai leaves or thatte idli plate/cooker plate or using small bowls.
2. Batter should be of coarse consistency. DO NOT grind it to a smooth consistency.
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