The other day, Priya my neighbor had given this recipe of a traditional dish called ‘Kanjeepuram idly’, a soft white mildly spiced idly which I really liked. Thank you Priya for sharing your paati’s recipe. Later, I learnt from my mother in law that, in her mother’s place they have a practice of making a special type of idli on diwali called ‘Maraka idly’ which shares the batter recipe with the kanjeepuram idli. The interesting part about maraka idlis is that these giant idlis are prepared in large bronze pot shaped vessels, with the help of big muslin cloth in which the batter is poured and steamed. ‘ However, the seasoning for kanjeepuram idly is so aromatic while maraka idli has a usual tadka. For me, practically kanjeepuram idli is what I prefer.
1. Raw rice – 1 cup
2. Boiled rice – 1 cup (preferably idly rice)
3. Urad dal – 1 cup
4. Gheel – 2 tbsp
5. Cumin seeds – 1 tsp
6. Crushed pepper – 1 tsp
7. Dry ginger powder – 1 tsp
8. Curry leaves – 1 sprig
9. Salt as per taste
10. Baking soda – ½ tsp
Step 1: Wash and soak rice (both the rice together) and dal separately for 2 hours. Grind the dal with enough water first and then the rice. Mix thoroughly both the batter together with salt to in pouring consistency. Leave this overnight for fermenting.
Step 2: Grease dhokla plates or large circular plates with oil to make short cylindrical idlis. Heat water in the steamer or idli pot.
Step 3: Now, heat ghee in a tadka pan, splutter cumin seeds, add crushed pepper & dry ginger powder and throw in curry leaves. Be careful not to burn the tadka.
Step 4: Put the tadka over the batter and mix well. Add the baking soda and mix well again.