Kanchipuram Idli

Ingredients

Rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram
dal – 1 cup

Poha/rice flakes – ½
cup

Fenugreek seed – ½ tsp

Salt as per taste

Ginger – 1 tsp

Turmeric powder – ½
tsp

For tempering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Chana dal – 2 tsp

Urad dal – 2 salt

Cumin seed – 1 tsp

Whole pepper – 2 tsp

Asafoetida – ¼ tsp

Few curry leaves

Method

Wash and soak rice,
par boiled rice and urad dal in water for 3 to 4 hours. Soak rice flakes in
water for half an hour.

Blend it in a
blender along with rice flakes. Cover
and let it ferment for 10 to 12 hours.

Next day to it add
ginger powder, turmeric powder and salt. Mix it well and temper it with the
ingredients given.

Take idli mould. Grease
it with oil and pout the batter. Steam it for 10 to 12 minutes. Serve hot with
coconut chutney.

Soft Poha Idli with Peanut Onion Chutney

Ingredients
Idli rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Rice flakes/poha - 1 cup
Fenugreek seed /methi- 1/2 tsp
Salt as per taste

For making chutney
Peanut - 1 cup
Onion/shallot - 1 medium
Garlic flakes - 2
Red chilli - as per taste
A small piece of turmeric
Salt as per taste

For tempering
Mustard seed - 1 tsp
Few curry leaves
Red chilli - 1 broken

Method
Wash and soak rice, urad dal, methi seed and poha together for at least 3 to 4 hours.
Blend it to a fine paste and cover and keep it in a warm place for 8 to 10 hours.

Next day check, if it is not fermented properly, add half tsp of baking soda to it or else just add salt and mix well.
Grease idli mould with oil and pour the batter. Steam it for 8 to 10 minutes.

For making the chutney
Dry roast peanuts and remove them in a blender.
Put little oil in a pan and saute onion, garlic, red chilli till onions become little soft.
Remove and put in a blender along with tamarind and salt. Add little water and blend it to a fine paste.
Temper it with the given ingredients and serve hot with soft and fluffy idli.