Kanchipuram Idli

Let us learn how to prepare Kanchipuram Idlis 

We need 

To Soak

1. Idly Rice (Boiled Rice)--1 cup
2. Raw Rice                  ----1/2 cup
3. Urad dal                   ----- 1 cup.
4. methi seeds             ------1 spoon.

To add to the flour

1. Mustard----1 spoon
2. Broken Urad dal -----1 spoon.
3. Gram Dal     ---------1 spoon.
4. Pepper     -----------1 spoon
5. cumin seeds----------1 spoon
6. pepper powder ----- a little.
7. cashews --------little.
8. gingelly oil -----1 sppon.
9. ghee a little.
10. coriander leaves
11. curry leaves
12. ginger  1 small piece finely cut.
13. Baking powder  a pinch.
14. Salt to taste.

Cooking  Instructions:

First soak the rice varities and urad dal  for four or five hours. I soaked the rice and dal separately  and grinded them separately. Take care to grind the rice varieties  coarsely. Do not grind them fine. Now grind the urad dal as you do it for normal idli.  Mix the flour.Add salt to this flour and mix them well . Allow the flour  to ferment ( approximately 8 hours).

Then, heat the pan, add the oil, Splash the mustard seeds, urad dal,  gram dal, pepper, cumin seeds,. When the dal turns red add the ginger pieces, coriander, curry leaves . Now add this to the flour. You can add the pinch of baking powder now if you opt.Fry the  cashews in ghee and add it to the flour. Don't forget to add the pepper powder.

Now pour this in normal idli plates or you can use small cups as idli moulds and bake them.
Serve it with coconut chutney .

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Chilly Garlic chutney.

This chutney is a side idsh for idly, dosa etc......  The taste will be amazing. At the same time it protects your heart too.

We need

1. Peeled garlic a handful 
2. Red chillies as per your taste.
3. tamarind  a small gooseberry size 
4. salt to taste.
5. oil half a teaspoon.

Pour the half teaspoon oil in a pan and heat it.  When the oil is hot, add the chillies and fry. When it is fried ,keep the chillies aside. Put off the stove and then add the peeled garlic to the hot pan. Fry a little and then keep that aside. Now  grind the fried chillies, salt  in a mixie. after it is powdered add the tamrind and then grind again. when the mixture is fully blend add the lightly fried garlic and run the mixie. when it turns into a paste, store it in a glass jar or a stainless steel  jar.As we don't add water , it has got along shelf life. If need be you can even store it in a referigerator.

Take care to see that the quantitiy of chillies are more than the garlic. Only then the chutney will not be sticky.

Serve it with Idly,Dosa ..... Enjoy the taste .

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