Kancheevaram idli is one of the popular idli variety in tamilnadu .This idli tastes unique and delicious because it is fully seasoned with pepper corns . cumin seeds , dry ginger powder etc .actually this idli is originated from “Kancheevaram”.
Hence it is called Kancheevaram idli . This idli is also served as “prasaad “ in Varadaraja perumal temple in
Good quality boiled rice - 1 cup
Urad dhal - 1 cup
Soaked channa dal - ¼ cup
Powdered dry ginger - 1 inch piece
Green chillies - 6 nos (finely chopped)
Crushed pepper - 1 tbsp
Crushed cumin seeds - 1 tbsp
Coriander leaves - 1 tbsp
Coconut gratings - ¼ cup
Sour curd - ¾ cup
Asafetida - 1/8 tbsp
Gingelly oil - 2 tbsps
Melted ghee - 2 tbsps
Salt - to taste
Wash both rice and urad dhal and soak for about five to six hours.
Grind coarsely adding enough water and salt .
Keep for fermentation overnight .
(If you want to preapare idlies immediately after two hours add curd .otherwise no need to add curd .)
Mix all the other ingredients .
Pour the batter in a well greased cooker vessel and steam for half an hour. When cooked, remove from flame, and cut into square or rectangle pieces .
Serve hot with chuney .