• Soak rice and urad daal for 6 hours and then drain the water and grind both rice and daal into a fine paste.

  Then cover the bowl and keep it to ferment overnight OR use the normal ready idli batter
• Soak the chana daal in a separate bowl for 1 hours.

How To Make Kanchipuram Idli

• First add ginger powder,salt ,asafoetida and the soaked chana daal in the batter and mix.
• Make the tempering- heat ghee or sesame oil in a small pan and add crushed pepper corns and cumin seeds, then add cashew and urad daal, when cashew turn golden then add chopped chilies and curry leaves.
• When cashew turn golden then add the chopped chilies and curry leaves.
• Now switch off the flame and add asafoetida powder.Now add the tempering in the prepared batter and mix gently
• Pour the prepared batter in the idli moulds/ cups/tumbler/dhokla plates
• Boil water in a steamer or idli cooker and when it start to boil place the idli stand or any mould you are using in the steamer.
• Cover with a lid and steam cook for 15 to 20 minutes on high heat.
• After 15 minutes check by inserting a toothpick in the middle of the idli. If it came out clean then the idlis are done perfectly.
• Wait for 2 minutes and then using a wet spoon scoop out the idli's
• Serve hot kanchipuram idlis with sambhar , coconut chutney or Tomato chutney.