Kanchipuram Idli

special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Preparation time : 10 min.
 Fermenting Time:  10 hours.
Cooking Time : 15 min.
Serve : 2

Ingredients:
2 cup Idli rice
1 cup raw rice
1 cup Urad Dal
1 tsp cumin seeds
1 tsp pepper
1 tbsp + 1/2 tsp sesmee oil
1 tsp ghee
1/2 tsp ginger
Salt as per taste

Method:

1. Soak the raw rice, idli rice and urad dhal  together in water for 6-7 hrs or overnight.
2. After 6 hrs, grind it in grinder. While grinding do not make it  little coarse paste and keep it aside for 8 hrs( or till it gets fermented).
3. Add salt mix well.
4. The batter should be of normal idli batter consistency.
5. Before making, take a portion of batter in a vessel.
6. Crush the pepper coarsely and add the Whole cumin seeds.
7. Add the grated ginger, 1 tblsp of sesame oil and ghee.
8. mix together nicely . Grease a bowl with sesame oil and pour the batter.
9. Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.
10. Cut into pieces and serve with Idli Podi.