Kudalai Idli/Kancheepuram Idli

                                                               Kudalai Idli/Kanchipuram Idli is a variation to the normal idli.It is slightly spiced and steamed.They are the same idlis called Kudalai Idli when steamed in cups made out of dried leaves(in Tamil they call it the "dhonnai")and kanchipuram Idli when steamed in idli plates.

You will Need

• Two Cups Idli Boiled Rice
• One cup Urad dal
• Two Green Chillies
• One tsp Shredded Ginger
• One tsp Cumin seeds
• One tsp Black Pepper
• Two tbs of Ghee
• Few broken Cashews
• Salt to taste

How to

• Wash and Soak the Rice and dal for three hours.Grind it in the grinder adding a little water now and then like idli Batter.Allow it to ferment for eight hours.If you live in a cold place leave it in the oven.
• Heat oil in a pan fry cashewnuts till golden brown,switch off the stove add coarsely powdered cumin and pepper,chopped green chilli.

• Pour it on the dough and mix well.

• Grease the idli moulds or the cups with ghee or oil.Pour it in the idli moulds  or the leaf cups just to be aunthentic.

• Steam it for twenty minutes a little more than the usual idlis.

Serve with any type of chutney.