1 cup boiled rice
1 cup raw rice
1 cup urad dal
3 tbsp cashew nuts
A pinch of crushed pepper
1 tbsp ghee
1 tbsp asafoetida
A pinch of crushed cumin seeds
4 sprigs of curry leaves
Step 1: Soak the boiled rice, raw rice
and urad dal separately overnight. Grind the three items separately
the next day. Ensure that the batter is not ground to a smooth paste.
It should be ground coarsely and should have the feel of semolina.
Once ground, mix the three and set aside to ferment.
The best course would be to grind the
ingredients in the evening to make the idlis the next morning. Kanchi
idlis need just two hours of fermentation. However, the longer its
kept, the tastier the idlis. If you are short of time, add two spoons
of curds to the batter which will hasten the fermentation process.
Step 2: Add the cashew nuts,
asafoetida, crushed cumin seeds, crushed pepper and curry leaves to
the batter and mix well.
Step 3: Pour the batter into bamboo
moulds or onto plantain leaves spread in idli dishes. In case you are
steaming them in moulds, tie the mouth of the moulds with plantain
leaves to prevent the batter from spilling over.
Step 4: The moulds can be lowered into
idli dishes and steamed the traditional way. While the common idlis
need only 15 minutes to rise and look chubby, the exotic Kanchis need
two hours to come to shape and taste.
Step 5: Once they are ready, they can
be taken out of the moulds or from the idli dishes and cut when they