Kancheepuram idli

Kancheepuram idli

This idli is a traditional idli named after a district in Tamil Nadu called Kancheepuram,  from where the idli originated. This is an

exception to pure white fluffy round idli.

Ingredients : 

Idli batter : 3 cups

Coriander : finely chopped 2 tsps

Turmeric : 1/2 tsp (optional) 

Curry leaves : 10 nos. 

Ginger :finely chopped 1 tsp 

Green chillies :finely chopped  1 tsp

Oil : 1 tsp 

Mustard : 1 tsp

Urad dal : 1 tsp

Cumin : 1 tsp

Pepper : 1 tsp freshly crushed 

Cashew : 1 tsp 

Method :

Add oil to pan and heat it. Add mustard, urad dal, cumin, pepper, cashew, curry leaves, ginger, green chillies  and fry well. 

To the batter  add Coriander, turmeric. Turmeric will colour the idlis yellow,  so if you don't like,  you add avoid turmeric. 

Then add fried ingredients and mix well. 

Traditionally these idlis are steamed in cups made of mandarai leaves sewn together using  small sticks. But when these leaves are not available,  you can steam the idlis in cups and tumblers.  

Alternatively the idlis can be steamed in traditional idli plates.