Kanchipuram idli with coconut chutney

Kanchipuram idli for breakfast.

Ingredients

Idli rice rawa 3 cups
Urad dal 1 cup
Methi seeds a teaspoon
Jeera 1 teaspoon
Black pepper a few
Dhaniya chopped 2 teaspoon
Curry leaves a few
Salt as required

Method of preparation

Wash and soak idli rice rawa, methi for about 2 hours.

Wash and soak urad dal for about 30 to 45 minutes.

First grind urad dal for about 30 minutes till its fluffy. Now add soaked methi and idli rice rawa. Grind it for about 20 minutes till urad dal and idli rice rawa blend into a smooth batter.

Keep the batter in two vessels fill it only till half so that the batter ferment well and thus prevent it from overflowing from the vessel.  I have left it for fermentation overnight. In winters it's best to keep it in warm corners of kitchen slab.

Today morning I have made a coarse powder of black pepper and jeera. Chopped dhaniya, curry leaves and grated ginger. Add all of the ingredients to prepared idli batter and mix well.

Grease idli plates pour in idli batter and pour sufficient water in idli vessel. Carefully keep idli stand and close lid. Cook for about 15 to 20 minutes. Once done, use a fork to check whether idli is cooked by gently poking into prepared idli. Once the fork comes out clean. Use a flat ladle to remove soft fluffy aromatic idlies to serving bowls.

Serve kanchipuram idlies with coconut chutney and freshly brewed filter coffee.