This is an acquired taste. If you have had enough of the regular idlis, maybe you should try this... As the name itself suggests, this recipe originated in the town of Kancheepuram, which is famous for silk sarees and the Kamakshi Ambal temple.
Kancheepuram idlis are also known as tumbler idlis as tumblers are used as moulds to make this idli. My grandmother handed down this recipe to all of us in the family.
This entry goes to GRAMATHU KAIMANAM event hosted by Shama Nagarajan
3/4 cup raw rice
1/4 cup boiled rice
1 cup urad dal
4 tbsp oil, 2 tbsp ghee
1/2 tsp jeera
1/2 tsp peppercorns,
2 sprig curry leaves, thick curds (yogurt) to make batter
salt, hing 3 dashes,
2 inches ginger gratedSoak the rice and dal separately for 2-3 hrs.
Grind rice mixture separately to a thick paste so that each grain breaks to about 4-5 pieces. Grind the dal to a thick paste so that each dal breaks into 2-3 pieces (more coarse than rice). Mix the two pastes together.
In a kadai, add oil and ghee, splutter jeera, peppercorns and curry leaves.
Add salt, let it ferment for 24 hours. Just before making your idlis, mix sour curds so that the batter is of regular idly consistency.
Add hing, grated ginger and mix evenly. Smear ghee in tumbles/ dubberahs (deep cups)/ idly plates and add the batter.
Steam and cook for 12 min just like idlis.
It tastes best with molagai podi/ chutney podi.