KANCHIPURAM IDLI
| Servings | Prep Time |
| 10piece | 480minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1 1cups Rice/2 Par Boiled
- 1/2cup Raw Rice
- 1cup Urad Dal
- 1tsp Black Pepper
- 1/2tsp Cumin
- 1/2tsp GingerDry Powder
- 1tbsp Sesame Oil
- to taste Salt
- a few Cashew Nuts
- 1sprig Curry Leaves
Instructions
- Soak raw rice and par boiled rice in water for 4 hours.Also soak urad dal seperately for 4 hours.
- In a blender add urad dal.
- Grind it nicely.
- Add to a container.
- Add raw rice and par boiled rice to the blender.
- Grind coaresly.
- Add it to the urad dal batter.
- Add salt.
- Mix well.
- Allow it to ferment for 8 hours.The batter is ready for use now.
- Temper with oil,ghee ginger powder,curry leaves and cashew nuts and pour in the temperings to the batter.
- Mix well.
- In a idli pot add wate. Grease a small round vessel and pour in the batter.
- Steam for 20-25 minutes.Prick to see,if it is cooked with a fork.
- Turn it upside down on a plate.
- Cut in to 4 pieces.Alternatively you can steam the idlis in idli mould too.
- Enjoy Kanchipuram idli with chutney or sambhar.
Recipe Notes
Notes
Ghee and sesame oil when added gives an unique flavour.So don’t avoid it.
Adding cashew nuts gives a nice crunch and added taste.
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Add pepper powder more if you want.
Mix the batter well before use.
You can even steam the idlis in greased cups.