Posted by Sowmya Ramanujam on 04/02/2015
Raw rice (pachcharisi) - 3 cups ( I used idly rava - 3 cups )
Urad dhal (ulutham paruppu) - 1 cup
Fenugreek (Vendhayam) - 1 teaspoon
Pepper (milagu) - 2 teaspoon
Jeera (seerakam) - 2 teaspoon
Dry ginger (sukku) - 1 small piece
Asafoetida (perungayam) - 1/2 teaspoon
Gingely oil (nallennai) - 2 tablespoon
Ghee - 2 tablespoon
curry leaves (karuveppilai) - few leaves
Day 1 - Afternoon
Soak raw rice and urad dhal, fenugreek for 4 - 5 hrs.
Day 1 - Night
Wash this thoroughly and drain the water. Grind the Urad dhal smoothly and grind the rice coarsely.( You can even grind both urad dhal and rice coarsely. It is left to you) Since I used Idly rava, I totally removed the water from soaked rava. grinded urad dhal and fenugreek into smooth batter. Finally mixed it with the rava and added salt. Transfer this to a vessel. Add salt and mix. Allow this to ferment for 8 hours. If the initial batter occupies half the vessel, after fermentation the batter must occupy three fourths of the vessel.
Day 2 - Morning
Coarsely grind the pepper, jeera and dry ginger in a mixer grinder. (Just grind for few seconds) Lightly heat gingely oil, ghee. Add the powder, fry for few seconds and then add curry leaves . Mix this with batter Store the batter in fridge.
Day 2 - Night
Apply gingely oil over the sides of tumbler or cooker vessel. Fill half of the tumbler or cooker vessel with the idly batter and steam cook for 15 - 20 mins by simmering the gas. You can even make idly using normal idly plate. It takes around 10 mins. Check for proper consistency before removing it out. Let it cool completely. Just turn the vessel upside down and pat slowly. it should come out well. If not use a knife or spoon over the corners and pat upside down. Yummy kanchipuram idly is ready to serve with kaara chutney or tomato chutney or simply with idly podi..