Kanjeevaram Idli are steamed rice cakes with spices and coconut. It is named after the temple town Kanchipuram. If there is Idli there must be the ubiquitous Dosa, try the Kancheepuram Dosa.
Cuisine: Tamil Nadu
Time Required: 30 Minutes + Fermenting time
Ingredients:
1 Cup Urad dal/Split Black Gram
2 1/2 Cups Idli Rawa
1/4 Cup Bengal Gram Dal
1″ Ginger
Few Curry Leaves Chopped
1/4 Cup Chopped Fresh Coconut pieces
Few Peppercorns, Crushed
Salt to taste
Method:
Soak Urad Dal for 5 hours. Grind, Urad Dal with Ginger to a batter. Mix Idli Rawa and Bengal Gram to the batter and mix well and leave overnight to ferment.
The next day add all the other ingredients and mix well. Pour this batter into Idli Plates and 7 – 10 minutes.
Remove and serve hot Kanjeevaram Idli with Ghee, Chutney or Chutney powder.
