Kanchipuram is an ancient city of Tamil Nadu, which is famous for its beautiful silk sarees, grand temples as well as a special kind of idli which are steamed in long banana leaves called 'kudalai'. I tried this with Kodo Millet and Little Millet. Both came out beautifully and the result is before your eyes!
- 1 cup Heaped Kodo/Little/Barnyard Millet (Varagu/Samai/Kudhiriaivali)
- 1 cup Urad Dal flattened
- 1 cup Sour Curd
- 1 tsp Salt
- 2 tbsp Ghee
- 1 tsp each of Pepper and Jeera
- 1/2 tsp Dry Ginger Powder
- 1 tbsp Chopped Cashew nuts
- 2 tbsp Chopped Curry leaves
- Wash and soak millet and dal together for 4 hours.
- Drain and grind coarsely to rava consistency adding only a few tbsp of water. Let the batter be thick.
- Add salt and ferment over night or 10 hours.
- Before making idlis, do the seasoning with ghee and add to the batter.
- Mix in sour curd.
- Grease the stainless steel coffee tumblers and fill the batter to half.
- Steam them for 30 to 40 minutes on medium heat. Do a toothpick test.
- Demould after 10 minutes and serve with podi.
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