Make a tour to kanchipuram and enjoy the nutritious kachipuram idli with an array of accompaniments while you explore the glory of silk it its purest form..It is worth taking the trip, and both your eyes and palates will have a sensational experience at one go.. and the colours and taste will last in your memory forever.. Capture the epic moments to cherish the golden memories forever...
Rinse the idli rice and urad dal separately and soak them in water for 6-8 hours. Soak fenugreek seeds with urad dal.
Grind the urad dal, fenugreek seeds, and rice in a mixer-grinder to a smooth batter consistency. Add enough water to get the right consistency.
Transfer the batter to a large bowl, add salt and mix well.
Allow the batter to ferment for 8-10 hours, or until it has doubled in volume.
Heat a pan and add ghee to it. Once the ghee is hot, add mustard seeds, cumin seeds, and peppercorns. Sauté for a few seconds until the mustard seeds start to crackle. Then spill in some curry leaves along with dry ginger powder and asafoetida powder and immediately turn off the flame.
Add the tempering to the idli batter and mix well.
Grease a long cylindrical vessel with ghee and pour the batter into the vessel. Place it inside the idli cooker with two glasses of water at the bottom and pop the lid on.
Steam the idlis in a steamer for 15-20 minutes or a little longer until the aroma starts to waft out from the steamer.
Once the idlis are cooked, remove them from the steamer and let them cool for a few minutes.
Flip the cylindrical vessel over a large plate and tap on top to loosen it up. Wait for a second or two and slide up the cylindrical vessel from above. The long cylindrical idlis will glide down from the vessel.
Place it over a pakku matti thattu or a large donnai and serve hot with a dash of ghee.