Kancheepuram Idlis-Janaki/Komala recipe

 Kanchipuram Idli Recipe

Ingredients

• 1/2 cup boiled/idli rice
• 1/2 cup raw rice
• 1/2 cup whole white urad dal
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon salt
• 2 teaspoon ghee
• 2 teaspoon gingely oil
• 2 sprigs curry leaves, finely chopped
• 1/2 teaspoon asafoetida / hing
• 1 teaspoon dry ginger powder
• 1 1/2 teaspoon cumin seeds
• 1 1/2 teaspoon black pepper

1. Wash and soak the raw rice, parboiled rice, urad dal and fenugreek seeds for 4 hours. Drain the water and grind the mixture to a slightly coarse paste in a blender. Do not add too much water while grinding.
2. Heat ghee/oil in a pan and add in the crushed cumin pepper mixture and curry leaves. Once the curry leaves are crisp, switch off the flame. Add in the dry ginger powder and asafoetida. Toss well and add it to the batter.
3. Add in the salt to the batter and mix everything well to combine. Cover the pan with a lid and allow it to ferment for 8-10 hours.
4. Steam the idli for 20 mins (either in idli plates or you can steam it in a wide pan and cut them into squares.