Kanjeevaram idly is very popular Idly from kanjeevaram in Tamilnadu. I was planning to make something different for my breakfast. This idly is different from our normal idly. Kanjeevaram idly is seasoned with dry ginger powder, pepper, jeera,, hing,, curry leaves and ghee. Dry ginger powder or sonth is the key ingredient to give a special tastes to this idly. Do not omit dry ginger.Tastes awesome with sambar or chutney. Let us see how to make this simple breakfast.
Preparation time approx 20 minutes.
Soaking time 5 hours.
Fermentation time 9 hours.
- 1 cup Idly rice.
- 1 cup raw rice
- 1 cup whole white urad dal.
- 1 tsp dry ginger powder.
- 1 tsp pepper.
- 1 tsp jeera
- few chopped curry leaves.
- 1/4 tsp asafoetida.
- 1 tbsp ghee.
- salt to taste.
- 1 tbsp curd if needed
Soak both rice together. soak urad dal separately for at least 5 hours. In a mixer jar add rice without water. Do not add any water. Add urad dal also. Grind together. If needed add 2 tbsp water. Grind again. It should be like rawa consistency. Check if needed add again 2 tbsp water. Do not add more water. Keep this for fermentation for 9 hours .
Before making the idly add salt and mix well.Check the consistency if it is very thick add 1 tbsp curd and mix well.
Heat a pan add ghee. when it is hot add pepper and jeera. When it is fried add curry leaves and asafoetida and dry ginger powder.Pour this over the batter and mix well.
Heat some water in the idly pan. Brush oil inside the small steel glasses or cups.Fill the glasses with idly batter up to 3/4 size of the glasses.
Arrange the glasses in the idly plates. or a plate.
When the water started boiling keep the idly plate inside the pan and close it with a lid. Cook at least 15 minutes.
Put a needle or stick inside the idly.
If it comes out very clean your idly is ready.