The very name suggests that may be kanjeevaram idli is quite popular in the temple town of Kanjeevaram. This idli is different from the usual idli. Its quite rich in its ingredients. I make it when guests come or once in a while if we feel like having it. This dish is best prepared at home, because we cannot find the same texture and taste in hotels. I shall now take you through a journey of Kanjeevaram idli preparation.
Raw rice -1 cup
Urad dhal - 1 cup
Sour curd -1 1/2 cups
Black peppercorns - 1 tblsp
Jeera -1 tblsp
Ghee -(homemade by melting the butter) 2 tblsps
Sesame oil -2 tblsps
Curry leaves - a few
Asafoetida (hing) - a pinch
Salt - as required
1. Dry grind the raw rice into a coarse powder (rawa).
2.Soak the urad dhal for 1 hour and grind into a smooth paste.
3.Mix the rice rawa and urad dhal batter together.
4.Add black peppercorns, jeera,hing,curry leaves, salt and sour curd.
5.Add ghee and sesame oil and mix well.
6.Now the batter should be mixed thoroughly.
7.Allow the batter to ferment overnight and next day make it.
You can take a whole vessel of your choice pour the batter in it and steam it in the cooker,just as you would bake a cake.
Steam it for about 20-25 minutes approximately and then put off the gas.
Let it remain in the cooker for some time, and when it becomes little cold, cut the cooked idli
crosswise and lengthwise or as you wish into small triangles like a cake.
It will resemble a baked cake when you look at it.
You can have it with the chutney of your choice. (coconut chutney or green coriander chutney)
or the south indian gun powder topped with sesame oil. (this powder is made by roasting urad dal ,red chillies and sesame seeds in a little bit of oil and making a dry powder ) with hing and salt
you can put these ingredients with your palm approximately and dry grind.