### TranslatedIngredients: 1 cup Idli Rice,1/2 cup Black Urad Dal (Whole),1 teaspoon Methi Seeds (Fenugreek Seeds),Salt - to taste,1 tablespoon Ghee,2 teaspoon Cumin seeds (Jeera),1 teaspoon Whole Black Peppercorns,1 sprig Curry leaves,1 inch Ginger - finely chopped,1/4 teaspoon Asafoetida (hing) ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To make the Kanchipuram Idlis, first soak the rice, urad dal and fenugreek seeds in water for about 5 hours, or overnight.Rinse the soaked grains once or twice and grind into a slightly thick coarse batter with very little water. Add salt, mix well and place it in a steel vessel with enough space for it to rise as it ferments.Let it rest overnight.Place a pan on the heat and warm some oil/ghee. Add cumin seeds, pepper corns, curry leaves, finely chopped ginger, and sauté for a minute. Add asafetida and mix again. Turn off heatAdd this prepared tempering to the fermented batter and mix well.Grease idli plates with oil, pour the batter into them and place them in a steamer.Add enough water into the steamer, shut the lid and allow it to steam it for 10 to 12 minutes until the Idli is cooked.If a spoon inserted inside the idli should come out clean, and the idli should be soft and fluffy.Remove the idli from steamer and cool it for 3 minutes. With the help of butter knife scrape out the idli from the moulds and serve hot with Sambar, Kathirikai Gothsu, Chutney Podi or Coconut Chutney.
