KANCHEEPURAM IDLI / KUDALAI IDLI

Kancheepuram idli is very famous for its distinct taste. This is an ideal travel food. It doesn't get spoilt for longer durations. So, in Iyengar marriages, this is also packed for kattu saadha koodai alongwith puliyodharai and bahala bhath.

INGREDIENTS:

Raw rice - 1 cup
Idli rice - 1 cup
Whole white urad dhal - 1 cup
Pepper - 1 tsp.
Jeera - 1 tsp.
Fenugreek seeds - 1/2 tsp. (optional)
Broken cashews - 2 tablespoonGhee - 1 ladle
Gingelly oil - 1 ladle
Ginger - 1/2" piece
Asafoetida - 1 pinch
Salt - approx. 2 level tsp. or as per taste
Curd - 2 ladles
Curry leaves - few

METHOD:

Wash rice and dhal and soak in water separately for 3-4 hours.

Grind dhal to a fine paste.

Grind rice to a coarse batter as of rawa consistency. Add salt and mix rice and dhal together and allow it to ferment for atleast 6 hours. I fermented it overnight. 

Crush pepper and jeera to a coarse powder and also crush the ginger. Add this to the batter alongwith slightly sour curds, hing, fried cashews, curry leaves, melted ghee and gingelly oil. Mix well and keep it covered for half an hour. (You can also temper it with mustard seeds, but I have not done that).

Take a round vessel of 2" inch thickness, grease it well with gingelly oil, pour the batter in it and steam it in a pressure cooker without using the weight for 10- 12 minutes or until cooked. When done, take out and cut into desired shapes. Serve alongwith chutney and dosa molaga podi. It tastes good even if it is not warm.
You can also do it using idli plates. And when done in a donnai, it is called as Kudalai idli. Grease a donnai (cup made out of banana leaf or manthara leaf ) with gingelly oil, pour the batter and steam it for 10-15 minutes.
NOTE: Adding ghee in the batter enhances the taste.
Dry ginger powder can be substituted for ginger.