Name: Kanjipuram Idlis
Cook time: 28 min
Total time: 30 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 tablespoon grated fresh ginger; 1 batch Essential Dosa/Idli/Oothapam batter; Idli molds/stand (can be found online); 1 teaspoon freshly ground black pepper; 2 tablespoons chopped cilantro; 1 teaspoon white split lentils (white urad dal); 1 tablespoon oil; 1 teaspoon mustard seeds; 1 tablespoon split Bengal gram lentils (chana dal)

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
30 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

Rumor has it that Kanjipuram idlis were first made in the Varadharaja Perumal temple in Kanchipuram in Southern India. In this temple, idlis are actually made in a conical shape. For most household and everyday variations, this idli is made in the regular idli mold, but with the masala tempering.

Ingredients

1 tablespoon oil
1 teaspoon mustard seeds
1 tablespoon

Method

Heat the oil in a small skillet on the stovetop and add the mustard seeds and cook until they begin to crackle. Stir in the ginger and both lentils/dals. Mix in the black pepper. Remove from heat and stir in the cilantro. Add this mixture to the prepared idli batter.
Grease the idli molds with oil and pour the batter into the molds until about three-quarters fille