Idli Batter – 1 kg
Ghee – 1 tsp
Black Pepper – 1 tsp (ground coarsely)
Jeera – 1 tsp
Ginger – 1 inch piece (grated0
Curry Leaves – 8-10 (chopped)
Hing – I large pinch
Turmeric Powder – 1 large pinch
Heat the ghee in a saucepan and add all the sauté ingredients at one go and stir a couple of times before adding them to the Idli batter.
Steam the Kancheepuram Idlis in Idli Moulds and serve them hot with Coconut Chutney or Onion Chutney. They taste simply delicious.