Millet kanchipuram idli, Kovil idli

Directions to make Millet kanchipuram idli

• In a bowl add whole urad dal . Wash 3 to 4 times until you see clear water. Soak it in enough water for 4 hours.
• In another bowl add Barnyard millet. Wash 3 to 4 times until you see clear water. Soak it in enough water for 4 hours.
• After 4 hours, blender add soaked urad dal. Grind it into smooth batter adding little water. Do not make it watery.
• Now in the same blender add soaked barnyard millet. Add water in regular intervals when needed. Grind it to corse thick batter.
• Transfer the mixture to a bowl, add required amount of salt and mix well.
• Allow the batter to ferment for 4 to 5 hours in warm place. Millet batter ferments really fast compared to regular batter. After the batter has fermented and has increased in quantity you could make idli’s right away or refrigerate it and use it the next day.
• Now heat tadka pan to it add oil, when hot add mustard seeds, cashews, chana dal, Crushed cumin, pepper, green chilli, chopped ginger/ ginger powder and curry leaves. When aromatic put off flame.
• Now add the seasoning to fermented batter. Mix well.
• Heat water in idli pot. Pour batter in each leaf bowl/ grease idli plates/ tumblers with few drops of oil. Pour ladle of batter in each idli mold and place the batter filled idli plates in the idli steamer and steam it for 15 minutes or until done. Kanchipuram idli takes mire time to cook than regular Idli’s.
• When done remove the leaf bowl/ idli plate from the steamer and keep it aside for few seconds. It will demold automatically. If using tumbler/ idli plate wet a spoon/ knife with little water (wetting the spoon with water helps in and scoop idli from the idli plate and serve it hot with any spicy chutney of your choice!