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

Ingredients: (measuring cup used = 240ml)

1. 1 cup idli rava or rice rava
2. 1/2 cup urad dal
3. 1 tsp methi seeds
4. Salt to taste

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. Take urad dal and methi seeds in a bowl.
2. Rinse it well and soak it for 4 - 5 hours.
3. Drain the water. Transfer it into a mixie jar. Grind it into a fine batter by adding required water gradually.
4. Meanwhile take idli rava in a large container.
5. Add in required water and rinse it. Drain the water completely. Add in ground urad batter.
6. Give a very good quick mix.
7. Close the lid and let it ferment for 7 - 10 hours.
8. After fermentation add in required salt and give a quick mix. Set it aside.
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. Grease the tumbler or idli plates with oil or ghee.
13. Add 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 idlis out. If using tumblers like me, just tap them upside down.
16. Slice and 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.