KANCHEEPURAM IDLY

       When you get bored of having Idly,try this Kancheepuram Idly. Dry ginger is the main ingredient for this Idly. Coarsely grounded Pepper with Cumin seeds gives a wonderful aroma to this Idly.

It can also be steamed with banana leaf or in  any moulds. But for a easier way to prepare , I prepared in a bowl and then I cut it into small pieces. Since I did not have dry Ginger, I used fresh ginger and it came out well.

INGREDIENTS

RAW RICE	1.5 Cup
IDLY RICE	½  Cup
URAD DHAL	1 Cup
BLACK PEPPER	1 Tsp
CUMIN SEEDS/JEERA	½ Tsp
DRY GINGER POWDER	½ Tsp
SALT	To Taste
OIL/GHEE	1 Tbsp

STEP BY STEP PICTURES

Soak Raw rice,Idly rice,Urad dhal overnight. Then grind it to a coarse paste. Add salt & ferment the batter.

The batter should be like normal Idly batter.

Take a small portion of the batter and add the coarsely grounded Pepper, Jeera, Dry Ginger powder (I added fresh Ginger), & Oil/Ghee.

Grease a bowl with oil & pour the batter.

Close it with a lid.

Steam it for 15 - 20 mins.

Check it out by inserting a knife. If it comes out clean then it is perfectly done. Allow it cool down for 5 mins.

Now invert it on to a plate.

Cut it into the desired shapes you want.

You can also pour the batter into small cups & steam it.

Kancheepuram Idly is Super soft.

You can also use Sesame oil while mixing the batter.

The best combination for this is Idly Milagai Podi.