for idli batter:
- ▢ 1 cup idli rice
- ▢ 1 cup raw rice
- ▢ ¼ tsp methi / fenugreek
- ▢ 1 cup urad dal
other ingredients:
- ▢ 2 tbsp gingelly oil
- ▢ ½ tsp cumin / jeera (crushed)
- ▢ 1 tsp pepper (crushed)
- ▢ pinch hing / asafoetida
- ▢ 5 cashew / kaju (chopped)
- ▢ few curry leaves
- ▢ ½ tsp ginger powder
- ▢ 1 tsp salt
- ▢ banana leaf / manthari leaf cups
for idli batter:
- ▢ 1 cup idli rice
- ▢ 1 cup raw rice
- ▢ ¼ tsp methi / fenugreek
- ▢ 1 cup urad dal
other ingredients:
- ▢ 2 tbsp gingelly oil
- ▢ ½ tsp cumin / jeera (crushed)
- ▢ 1 tsp pepper (crushed)
- ▢ pinch hing / asafoetida
- ▢ 5 cashew / kaju (chopped)
- ▢ few curry leaves
- ▢ ½ tsp ginger powder
- ▢ 1 tsp salt
- ▢ banana leaf / manthari leaf cups
- in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch hing, 5 cashew and few curry leaves.
- pour the tempering over the idli batter.
- also, add ½ tsp ginger powder and 1 tsp salt.
- mix gently making sure the batter is well combined.
- now heat the banana leaf slightly to make it flexible. you can alternatively use mantharai leaf cups.
- fold slightly and place in a small cup. grease the cup with gingelly oil.
- pour in prepared kanchipuram idli batter into the cups filling ¾.
- place the cups into the steamer and steam for 20 minutes.
- finally, enjoy kanchipuram idli with chutney and sambar.
