Kanchipuram Idly or Seasoned rice Cakes!!

Here comes another typical south indian item, kanchipuram idly!!

You Will Need,

Raw rice - 1 cup
Idly rice - 1 cup
Urad dhal - 1 cup
Methi or fenugreek seeds - 1 tsp

[All the above four soaked in water for about 6 hrs]

for the seasoning,

Ghee - 2 tsp
Mustard - 1 tsp
Dry ginger powder [sukku] - 1/2 tsp
Red chilly - 2
Asafoetida - 1/4 tsp
Curry leaves - 2 sprigs

Method:

First grind together the raw rice and the idly rice coarsely. Then grind the urad dhal coarsely. The batter should not be smooth like the normal idly batter. Add required salt, mix well with your hand and Leave it overnight for fermentation.

Just before making the idlys the seasoning should be done. you can substitute dry ginger powder with ginger [finely chopped], if u dont have dry ginger handy.

Heat ghee in a tawa, add mustard, asafoetida, dry ginger or ginger, red chillies and the curry leaves finally.
Add this mixtute to the idly batter, mix well and fill the batter in greased idly plates or small stailess steel bowls. Steam cook like normal idlys for 10 mts.

serve warm with idly milagai podi, coconut chutney or idly sambar.

Displayed here is coconut chutney.