I have been told that, Kancheepuram idly was first made in the Madapalli of Sri Varadaraja Perumal koil, Kancheepuram. Traditionally it is made into a cylindrical shape covered in coconut leaf basket(kudalai). This is a really flavourful idly, as opposed to the regular plain idly. The best accompaniment for this idly is Milagai Podi, a lentil spice mixture. Enjoy!
- 1 cup raw rice (We used basmati)
- 1 cup urad dhaal
- 1 cup gingelly oil
- 1 cup ghee
- 1 tbsp black pepper
- 1 tbsp jeera
- 1 tbsp fenugreek seeds
- 1 1/4 tsp salt
- 1 cup thick yogurt
- 1 tsp dry ginger powder
- 5 Curry leaves
Putting It Together
- Soak rice and urad dhaal together for 6 – 7 hours
- Completely drain it without water and grind in to a grainy mixture adding very little water if required
- Add rest of the ingredients except curry leaves in to the mixture. Add water if its too thick
- If the weather outside is hot, leave it on the counter to raise. Else preheat the oven to 350 and switch it off. Keep the batter inside when its moderately warm with the oven lights on. Leave this overnight
- Add the curry leaves to the mixture. Grease a cake / rice pan with oil. Add the mixture only to half the height of the pan. Add sufficient water in to the pressure cooker
- Cook this without the cooker weight for 20 mins. Open the cooker and check the water pressure, add if necessary and then cook for another 20 mins
- Allow the pan to cool down. Cut the idly in to triangles and serve hot with Milagai Podi and Coconut chutney.
Special Serving Suggestion : Break down the idly in to bit sized pieces and mix in milagai podi / oil in to this. Leave it on for 2 hours and eat.