As a kid what really fascinated me was the shape of Kanchipuram idli. Unlike the regular idlies, it was cup shaped. But I had never wanted to taste them.
After I started cooking regularly and started trying new recipes, I tried Mallika Bhadrinath’s recipe. The moment I tasted it, I fell in love with its soft, melt in mouth texture and its richness. It’s very rich in protein as the proportion of dal is much more than regular idlies. It can be served for breakfast or dinner.
Raw rice- 1 cup
Whole urad dal- 3/4th cup
Jeers- 1 tsp
Yogurt- 3/4th cup
Melted ghee- 1and1/2 tsp
Sesame oil- 1and 1/2 tsp
Salt to taste
Wash and soak rice and urad dal together for 3-4 hours. Grind to a smooth batter without adding too much of water. After grinding, add salt to taste, pepper and jeera and mix well. Keep it over night for fermentation or 10-12 hours.
Grease the cups with sesame oil. Heat water in a steamer.
Beat the yogurt well so that there are no lumps. Add to the batter and mix well.
Heat melted ghee and sesame oil and add this to the batter, mix well.
Pour in the greased cups till its 3/4th filled.
Place it in the steamer and steam for 12-15 mins or till its done.
Remove the cups from the steamer. Loosen the corners of the idli with a knife, invert the cups on a plate and remove the idli.
Drizzle some melted ghee on the idli and serve hot with sambar and chutney:)