KANCHI IDLI

   

                                                               ಕಾಂಚಿ ಪುರಂ ಇಡ್ಲಿ
Prep time 2-3 minutes
Soaking time 4-5 hrs
Fermenting over night
Cooking time 15-20 minutes
Kanchi idli or kanchipuram idli,this is from kanchi or kanchipuram Tamil Nadu,this idli is variation of our normal idli,where full of  spices like pepper,soaked channa dal etc.,,this batter is asusual idli batter & some use both raw & parboiled or idli rice & some use idli rava with urad dal ,here i have used idli rava & urad dal.this recipe is very easy & also different taste,& one variation from regular bland idlies.


Ingredients;
1 cup urad dal ( u can use whole or split/ here i have used whole because usually everyone say that in whole urad dal idlies are more soft)
2 cups idli rava ( soaked before 1 hr of grinding)

Other things included in batter:
Note; here i am giving for 3-4 cups of idli batter measurement which i made)
1tbsp soaked channadal
1/4 cup curds
1/2 tsp black pepper
1/2 tsp jeera
Few curry leaves finely chopped
Few coriander leaves finely chopped
Salt as per taste
1tsp oil (hot)
1tsp ghee (hot)
1/2 tsp finely chopped ginger


Method;

1. Soak uraddal in sufficient water for 4-5 hrs & soak idli rava for 1/2 hr to 1 hr before grinding.

2. Grind soaked urad dal to fine paste by addin little water @ a time & by the end add soaked idli rava by squeezing its extra water & grind again for 1-2 minutes & remove & pour in a wide bowl & add salt & mix well & keep covered for fermenting over night.( keep in wide bowl it may over flow)

3. Next morning take idli batter & add all things given under things to be added to batter ( here i have mentioned for 3-4 cups of idli batter,remaining i have not used here)

4. Mix everything well & check salt.

5. Grease idli plates & pour ladle full of batter & make even & steam it for 15-20 minutes or until cooked.

6. Remove & serve hot with any sambar & chutney.