in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch hing, 5 cashew and few curry leaves.
pour the tempering over the idli batter.
also, add ½ tsp ginger powder and 1 tsp salt.
mix gently making sure the batter is well combined.
now heat the banana leaf slightly to make it flexible. you can alternatively use mantharai leaf cups.
fold slightly and place in a small cup. grease the cup with gingelly oil.
pour in prepared kanchipuram idli batter into the cups filling ¾.
place the cups into the steamer and steam for 20 minutes.
finally, enjoy kanchipuram idli with chutney and sambar.