A spicy delicious South Indian breakfast recipe

Craving something spicy for breakfast? Then this is the recipe for you.

Kanchipuram Idli

 Prep Time : 45 mins                                                                                             Cook Time : 15 mins 
 Serves: 2-3

   Ingredients needed

   Idli par boiled rice -1/2 cup
   Raw rice – 1/2 cup
   Urad dal (whole) -1/2 cup
   Salt needed

   For the seasoning

   Sesame seed Oil – 1 1/2 tbsp 
   Ghee -3 tsp
   Mustard seeds 1 tsp
   Urad dal – 1 1/2 tsp
   Bengal gram/channa dal -1 tsp
   Whole black Pepper- 2 tsp slightly crushed
   Cumin seeds/jeera – 1 tsp
   Ginger – 1 inch piece grated
   Dry Ginger powder – 1/4 tsp (optional)
   Green chillies – 1-2 finely chopped 
   Hing/asafoetida – 1/4 tsp
   Cashew nuts – 10 break it into 2-3 pieces
   Curry leaves -few tender ones
   Turmeric powder -a pinch (optional)
   Coriander leaves – 2-3 tbsp finely chopped

READ ALSO: A quick and simple South Indian breakfast

Preparation 

Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick.

Leave the batter in a warm place for 6-7 hours or overnight to ferment.

Method
Now the batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

Pour the batter in idly molds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel. Cut it into pieces and serve.

Serve hot with coconut chutney, sambar and idli podi.