Kanchipuram Idli

How to Prepare

1. Rinse and soak idli rice, parboiled rice, and urad dal separately for 6-8 hours.
2. Grind urad dal into a smooth batter, adding water as needed.
3. Grind idli rice and parboiled rice together into a slightly coarse batter.
4. Mix both batters together, add salt, and let it ferment for 8-10 hours or overnight in a warm place.
5. Heat ghee in a pan, add mustard seeds, cumin seeds, black pepper, ginger, green chilies, curry leaves, and cashew nuts. Sauté until fragrant.
6. Add this tempering to the fermented batter and mix well.
7. Grease idli molds with ghee, pour the batter into the molds.
8. Steam the idlis in an idli steamer for 15-20 minutes or until a toothpick inserted comes out clean.
9. Allow the idlis to cool slightly, then remove from molds and serve hot with chutney or sambar.