Topic started by Viji Venkateshan on Fri Jul 23 17:01:35 .
All times in EST +10:30 for IST.

raw rice - 1 cup
par boiled rice - 1 cup
urad dhal - 1 cup.
black pepper corns - 2 spoons
cumin seeds - 2 spoons
aesafoetida
salt - to taste.

Soak the above three together for 3 hrs and grind. It's ok if it is a little bit coarse. Add Black Pepper corns (2 spns), Cumin seeds (2 spns), aesofoetida & salt to taste while grinding. Next day when you're ready to make idlis, add 2 or 3 sps of oil or ghee. Cook them on regular idli plates, but for a little longer time. Serve hot with spicy milagai podi.

Responses:

• From: bb (@ inehou-pxy06.compaq.com) on: Fri Jul 23 17:03:56
  
  how did it get associated with kancheepuram?:)
  
  
• From: yethu (@ 203.197.133.203) on: Sat Aug 28 09:25:29
  
  taste is nice
  
  
• From: Aandavan (@ unknown-24-11.pilot.net) on: Mon Mar 20 14:54:24
  
  Add some chopped 'karuvEppilai' also to the dough before cooking.
  
  
• From: sajini (@ ) on: Mon Aug 14 12:40:34
  
  its very tasty
  
  
• From: R,Revathi (@ ppp-182-118.bng.vsnl.net.in) on: Sat Aug 26 05:30:16 EDT 2000
  
  Have any one from Bangalore tried "Kancheepuram Idli" from Kadambam,Jayanagar?
  
  
• From: :) (@ host132.firstdoor.com) on: Wed Sep 6 15:30:29 EDT 2000
  
  Fry Kadugu, kadalai paruppu, onion, Green chilis and kariveppilai to this.
  
  
  
• From: shreekarthik (@ c998718-a.bvrtn1.or.home.com) on: Thu Sep 28 11:00:24 EDT 2000
  
  thanks for the recipe Viji. Kancheepuram idli is one of my favourite dishes but i could'nt fine the recipe in any of the cooking books i brought with me. thank you.
  
  
• From: shreekarthik (@ c998718-a.bvrtn1.or.home.com) on: Thu Sep 28 11:00:37 EDT 2000
  
  thanks for the recipe Viji. Kancheepuram idli is one of my favourite dishes but i could'nt fine the recipe in any of the cooking books i brought with me. thank you.
  
  
• From: sulochana (@ evrtwa1-ar5-244-134.dsl.gtei.net) on: Wed Oct 11 13:09:27 EDT 2000
  
  Hi viji.
  Add two spoons of chukku powder [ dry ginger powder] and karivappillai leaves to the dough before cooking.sulochana
  
  
• From: mangala oak (@ cat.cat.gov.in) on: Mon Nov 27 06:36:31 EST 2000
  
  how about the recipe for the podi?
  
  
• From: savitha (@ ) on: Wed Jul 24 11:29:39
  
  hi viji,
  
  when i make idlis(ordinary ones),they look dull n colour and they have cracks in the upper portion of the idlis when cooked(steamed).why is this happening?
  
  

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