Kanchipuram Idli steamed in banana leaf

The name Kanchipuram, always reminds me temples, silk sarees and idlis. Needless to say all this. The Kanchiuram idlis are mildly spiced and oil is added in the batter. My better half was reminiscent of this dish he had tasted at some restaurants in Bombay. I thought of giving it a try. I steamed the idlis in banana leaves which gave extra fragrance. I have left the kancheepuram idli cups back at home. Alternatively, I tried them in stainless steel glasses, which is the closest I could get.

Ingredients:
Raw rice – 1 cup
Parboiled rice – 1 cup
Urad dal – 1½ cup
Salt
Baking soda – 2 pinch
Sesame oil – 2 teaspoon
For seasoning:
Urad dal – 1½ teaspoon
Channa dal – 1½ teaspoon
Cumin seeds – 1 teaspoon
Pepper corn - 1 teaspoon
Green chillies – 4 ( deseeded and chopped finely)
Fresh ginger – ½ inch (grated)
(or)
Dry ginger powder – ¼ teaspoon
Curry leaves – 5 (chopped)
Hing – ¼ teaspoon
Oil to sauté
Cashewnuts (whole) – 5 ( broken into pieces)

Method:
Soak the rices, dal and grind like preparing for regular idli.
Next morning, just an hour before preparation add salt, baking soda, 2 teaspoons sesame oil (heat the oil and pour in the batter) and mix well. Keep it aside.
After one hour heat the oil in a kadai and add the channa dal, urad dal.
Add the cashews and fry all , till it turns golden color.
Then add the half broken cumin and pepper, grated ginger, green chilies, curry leaves, hing and sauté.
Pour this mixture in the batter and mix.
Get the steamer go on.
Layer the banana leaves along the inner side of idli cup.
Pour the batter.


Cover the top with banana leaf.
Steam for 20 minutes. (Once cooked, the idli should not stick when touched) .

Side dish: chutneys, podis, sambar. I prepared cranberry chutney for idli.

Posted in: Breakfast