Idli is a traditional and healthy dish served in many parts of south India. If you have the batter ready, idli can be whipped up very quickly. I know of many families where they grind the idli batter twice a week or even more often. Although plain idli’s are tasty we certainly would like variations. One such variation is the Kanchipuram idli where the batter has more of urad dal than the regular idli. It also has the distinct taste of cumin seeds and ginger. Traditionally this idli uses a combination of parboiled rice and raw rice, but I have used only idli rice.