A delicious variant of the ubiquitous idli

Kanjeevaram idli is a spiced, cylindrical idli from Kanchipuram. It is served as prasadam at the Varadarajar Perumal temple. There are several variants of this delicious snack. This one was passed down to me by my grand-aunt.

What you need

Parboiled rice – 1 cup

Raw rice – 1 cup

Black gram – 1 cup

Whole black pepper – 2 tsp

Pepper powder – 1/2 tsp

Cumin seeds – 1 tsp

Dry ginger powder or an inch of ginger finely chopped – 1/2 tsp

Asafoetida – a pinch

Salt - to taste

Curry leaves, washed, chopped fine – a few

Gingelly oil – 2 ladles

Ghee, melted – 1/2 ladle

Cooking instructions

Soak the rice and black gram together overnight. Grind to a slightly coarse batter. Add the pepper powder, cumin seeds, dry ginger powder, whole pepper, salt and asafoetida and grind again.

Allow the batter to ferment for about ten hours.

Add the chopped curry leaves, the gingelly oil and ghee and mix well.

Pour into greased stainless steel tumblers or cups and steam for 20 minutes or till done. The tumblers may be lined with plantain leaves to add to the aroma. Serve hot with gun powder (milagai podi).

This idli does not spoil and may be stored for a couple of days.

Radha Vasudevan is a social scientist/educationist and runs a school.