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As the name goes this dish originated from the place
KANCHEEPURAM near Chennai which is renowned for Pattu sarees. Sarees are common with the South Indian women but others also would also like to possess atleast one Pattu saree
This recipe is my maternal grandma's who hails from a village near Kancheepuram.It stays good for two days and it is considered as travel tiffin in those days when people have to travel for 2 days by train to the nearest place also

Ingredients
Raw rice-1 cup
Idly rice-1 cup
White urad dal-3/4 cup
Salt-to taste

For seasoning
Mustard-1tsp
Split urad dal-1tsp
Channa dal-1tsp
Pepper-1tsp full or coarsely ground
Cumin seeds-1tsp
Ginger-2" chopped finely
Green chilly-8
Asafoetida-1tsp
Coconut-1/2 cup cut to small pieces
Cashews-15 cut to pieces
Curry leaves-a few
Coriander leaves-a few
Oil-as required



Method
Soak rice and dal seperately as done for plain idli batter and grind(rice ground coarsely and dal finely)
Add salt to the batter and let ferment for 8 hrs
Heat oil in a kadai,season with all the ingredients,add to the batter and mix well
Grease stainless steel tumblers with oil,pour the batter upto 3/4 level and steamcook in idli cooker till done
To check insert a knife in the middle,it should come out clean
This will take a little longer to cook than the regular idli
Remove the tumblers,allow to cool
Use a knife and just release the sides and remove
Cut them to slices and serve with coconut chutney

COCONUT CHUTNEY FOR IDLI
Ingredients
Coconut-1 grated
Red chilly-10
Tamarind-a little
Salt-to taste
Urad dal-1tsp
Curry leaves-a few
Asafoetida-1tsp
Oil-as required

Method
Roast chilly and tamarind in little oil and keep aside
Roast urad dal and set aside
Next roast the coconut and curry leaves till aroma comes
Grind the chilly,tamarind and salt finely
Add coconut and grind till coarse
Finally add the urad dal and grind
Do not add water
This is the best chutney for the idli