Kanchipuram-Style Idli with Leftover Idli Batter

Ingredients

• 1 tsp gingelly oil
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1 tsp toor dal
• 2 cups idli dosa batter
• 1/4 cup cilantro (chopped)
• 10 curry leaves (finely chopped)
• 1/4 tsp salt
• 2 tbsp gingelly oil (or as required to grease the idli molds)

Instructions

1. 1

   Start by heating a small pan or kadai and add one teaspoon of gingelly oil. Once the oil is hot, add one teaspoon each of cumin seeds, black peppercorns, and toor dal. Roast the ingredients until the toor dal turns golden brown and the spices release a fragrant aroma. Turn off the heat and allow the mixture to cool completely before grinding it into a coarse spice mix.

2. 2

   In a mixing bowl, combine your idli batter with chopped curry leaves, cilantro, the ground spice blend, and salt. Mix everything well, and your spiced idli batter is ready.

3. 3

   Next, grease your steaming vessels—whether you're using leaf bowls (donnai), idli molds, or any alternative like silicone cups. Pour the prepared batter into them. Since I used donnai, I arranged them in my steamer basket and steamed them in batches.

4. 4

   Pour one cup of water into a pressure cooker or idli cooker and bring it to a gentle boil. Place the filled idli molds inside and steam for about 10 to 12 minutes. If using a pressure cooker, skip the whistle—just let the steam escape through the vent and time it. The same method applies to an Instant Pot: keep the vent open and count the time separately, letting the pressure release naturally.