Ingredients

• 1 cup - idli rice
• 1 cup - urad dal, methi seeds
• 1/2 tsp - pepper
• 1 tsp - cumin seeds
• Ginger - a pinch
• Asafoetida - a pinch
• Coconut - few pieces
• Cashew nuts - 5 - 6
• Ghee - 2 tbsp
• Sesame oil - 1/2 cup
• Vegetable oil - 2 tbsp

How to Make Traditional Kanchipuram Idli

• Soak both rice and urad dal with a pinch of methi seeds.
• After 3 hours, grind it with water coarsely.
• Add required salt and keep it overnight for fermentation, just like ordinary idli.
• In the morning, add 1/2 cup sesame oil, pepper, cumin seeds, ginger, asafoetida and coconut pieces into the idli paste and stir it well.
• Fry the cashew nuts in ghee and again put it in the paste.
• Now it's ready.
• Take little cups or tumblers, pour 3 tsp veg oil and rinse it.
• Then fill each cup with the idli (upto 3/4th level) paste.
• Keep it in the pressure cooker up to 20 mins (4 cups at a time).
• It comes in the shape of the cup, take it, keep it for a while and then remove it.
• Serve with coconut chutney or dal powder.