As my father-in-law is here i am doing lot of authentic cooking, and one of his favourites is this Idli, he always used to ask to make these idlis when we were in India, I just remembered and thought let me do it, as the weather is very good here right now, it is so so hot, i need not have to worry about fermentation either.., I always have a small question mark in my heart and head somewhere when ever I am making Idlis here, but after the summer has started I don't have to worry at all, now I have worry about other things like, anything left over I have to keep in the fridge as they get spoilt by next day!, believe it or not, during winter nothing get spoilt if I kept it for 2 days with out refrigerating it nothing would happen!. Let me come back to the Idlis.
KANCHEEPURAM IDLIES
Ingredients:
- 1 cup Parboiled Rice
- 1 cup Raw Rice
- 1 cup Black Gram Dhal
- 1 tbsp Pepper seeds
- 1 tbsp Cumin seeds
- 1/2 tsp Dry Ginger or 1'' finely chopped fresh ginger
- 1/4 tsp asafoetida
- salt as required
- 1 sprig curry leaves
- Oil as required
METHOD:
- Wash and soak both parboiled , raw rice and dhal together for 2 to 3 hours.
- Drain and grind coarsely without adding too much water, just as you grind for your ordinary Idlis
- Add salt and asafoetida, mix well and and keep it overnight, that is allow it to ferment.
- Next day add the dry ginger powder or the fresh finely chopped ginger.
- Add whole pepper seeds or slightly coarsed pepper seeds, I break them into 2 pieces at least and mix it with the batter because otherwise my children will throw away the pepper seeds!.
- Add cumin seeds and chopped or whole curry leaves to the batter and mix well.
- Add water if necessary just that it should be in Idli consistency
- Take a Idli vessel, apply Gingely oil or any oil you have and grease the inside of the Idli vessels or cooker, pour the batter to 3/4th of it.
- Steam cook in a pressure cooker for 12 to 15 minutes, without weight.
- After they are steamed Remove and serve with coconut chutney or what ever you wish to serve it with.
- It goes very well with Idli molaga podi.
