Preparation time: 10 min
Cooking time: 20 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 1 cup medium rava or sooji
2. 1/2 cup urad dal
3. Salt to taste
4. Banana leaf or wide container

Ingredients for tempering: (measuring cup used = 240ml)

1. 1/2 tsp mustard seeds
2. 1/2 tsp cumin seeds
3. 1 tsp urad dal
4. 1 tsp gram dal or chana dal
5. 1/2 - 1 tsp crushed black pepper
6. 1/2 tsp finely chopped ginger
7. 1 tsp finely chopped curry leaves
8. 1 tbsp chopped coriander leaves
9. 1 green chilli chopped
10. 1/4 tsp asafoetida
11. 1 tsp cooking oil

Instructions for making kanchipuram idli:

1. Soak urad dal for 4 hours.
2. Take rava in a pan. Fry it under low medium flame until you get nice aroma and rava turns whitish.
3. Transfer it into a container.
4. Once the urad dal is soaked, drain the water. Transfer it into a mixie jar. Grind it into a fine batter by adding required water gradually.
5. Add it into the container which has roasted rava.
6. Add in required water and give a very good quick mix. Let the batter be having regular idli batter consistency.
7. Close the lid and let it ferment for 8 - 10 hours.
8. After fermentation add in required salt.
9. Next heat oil in a pan. Add in mustard, cumin, urad dal and chana dal. Wait until mustard seeds start to splutter.
10. Add in crushed pepper, chopped ginger, green chilli, curry leaves and coriander leaves. Fry everything together for a while.
11. Wait until warm. Add it into the batter. Give a quick mix.
12. Prepare the idli steamer. Place the banana leaf or a wide container.
13. Pour the batter.
14. Steam it for 20 minutes. You can check using a stick. If it comes out clean, it is done.
15. Wait until excess heat is reduced. Take the kadubu out. Cut it into pieces. Serve them with chutney or sambar of your choice.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.