Kanchipuram idli is one of the south indian breakfast. It is the traditional prasadam offered in the Varadharaja Perumal Temple at Kancheepuram. I tasted few times in restaurant and i liked it much, So i tried that in my home. Everyone likes it. I want to share this recipe with you all.

Preparation Time : 10 minutes + ( 5 hours soaking time and 6-8 hours for fermentation)

Cooking Time : 20 minutes

Ingredients:

1. Raw rice – 1 cup
2. Idli Rice – 1 cup
3. Urad dal – 1 cup
4. Poha or Aval – 3/4 cup
5. Fenugreek seeds – 1/2 tsp
6. Salt – to taste
7. Water – as required

To Temper:

1. Ghee – 2 tsp
2. Pepper – 1+1/2 tsp
3. Cumin – 1+1/2 tsp
4. Dry Ginger powder or Sukku podi – 1 tsp
5. Asafoetida or Hing – 1/2 tsp
6. Curry leaves – 1 spring

Pre-Preparation:

Wash and soak rice and urad dal with methi seeds for 5 hours(minimum) or soak it overnight.

Method:

1. Grind everything separately in mixie jar by adding little water
2. The mixture can be slightly coarse
3. Soak the poha for 10-15 minutes and grind it to a paste
4. Mix everything together and add required salt
5. Heat a kadai and add ghee to it, and add pepper, cumin and curry leaves. switch off the flame and add asafoetida and dry ginger powder to it
6. Add it to the batter and let it ferment for 6-8 hrs
7. Steam the idlis using the batter for 15- 20 minutes and serve it with your favourite chutney or sambar

Note:

1. In Traditional method, they steam it in mandharai leaves and the flavour is awesome.
2. U can make idlis in idli mould or mould using tumbler