Kanchipuram Idli

🔥 Prep

• Rinse 400 g idli rice and 150 g urad dal separately under running water until water runs clear.
• Soak the rinsed rice in enough water to cover by 2 inches for at least 4 hours (or overnight).
• Soak the rinsed urad dal in enough water to cover by 2 inches for at least 4 hours.
• Drain the soaked rice and urad dal.
• Grind the soaked urad dal with a splash of water to a smooth, fluffy batter (approximately 10‑12 minutes in a wet grinder) and transfer to a large bowl.
• Grind the soaked rice with water to a slightly coarse batter (approximately 15‑20 minutes) and mix into the urad dal batter.
• Add 2 tsp salt to the combined batter, mix well, cover, and let ferment in a warm place for 8‑12 hours until the batter has risen and is bubbly.
• While the batter ferments, roughly chop 10 cashew nuts and set aside.
• Rinse 10 curry leaves and pat dry.
• Measure 1 tsp ginger powder, 1 tsp cumin seeds, 1 tsp black pepper, and 2 tbsp ghee for tempering.

🔥 Cook

• 1. Heat 2 tbsp ghee in a small pan over medium heat until it melts and starts to shimmer.
• 2. Add 1 tsp cumin seeds and 1 tsp black pepper to the hot ghee; sauté for 30 seconds until fragrant.
• 3. Stir in 1 tsp ginger powder and the chopped 10 cashew nuts; cook for 1 minute, stirring constantly, until the cashews turn light golden.
• 4. Add 10 curry leaves and sauté for another 30 seconds until they crisp.
• 5. Remove the tempering from heat, let it cool slightly, then pour it into the fermented idli batter; mix thoroughly to evenly distribute the spices.
• 6. Prepare the idli steamer: pour water into the base pot, bring to a rolling boil over high heat.
• 7. Lightly grease the idli molds with a few drops of ghee or oil.
• 8. Spoon the batter into the molds, filling each about 3/4 full.
• 9. Place the molds in the steamer, cover with a lid, and steam over medium-high heat for 12‑15 minutes (or until a toothpick inserted comes out clean).
• 10. After steaming, turn off the heat and let the idlis rest in the steamer for 2 minutes before removing.
• 11. Using a wet spoon, gently lift the idlis from the molds and transfer to a serving plate.

🔥 Serve

• Serve the hot Kanchipuram idlis with coconut chutney and a bowl of steaming sambar.
• Pair with a spicy tomato chutney or a drizzle of melted ghee for extra richness.
• Enjoy alongside a side of milagai podi (gunpowder) mixed with sesame oil for dipping.
• Optionally garnish with a few fresh curry leaves and a sprinkle of roasted cashew nuts for added crunch.