Saturday, 19 April 2014

Kanchipuram Idli

Let us learn how to prepare Kanchipuram Idlis 

We need 
To Soak
  1. Idly Rice (Boiled Rice)--1 cup
  2. Raw Rice                  ----1/2 cup
  3. Urad dal                   ----- 1 cup.
  4. methi seeds             ------1 spoon.
To add to the flour
  1. Mustard----1 spoon
  2. Broken Urad dal -----1 spoon.
  3. Gram Dal     ---------1 spoon.
  4. Pepper     -----------1 spoon
  5. cumin seeds----------1 spoon
  6. pepper powder ----- a little.
  7. cashews --------little.
  8. gingelly oil -----1 sppon.
  9. ghee a little.
  10. coriander leaves
  11. curry leaves
  12. ginger  1 small piece finely cut.
  13. Baking powder  a pinch.
  14. Salt to taste.

Cooking  Instructions:

First soak the rice varities and urad dal  for four or five hours. I soaked the rice and dal separately  and grinded them separately. Take care to grind the rice varieties  coarsely. Do not grind them fine. Now grind the urad dal as you do it for normal idli.  Mix the flour.Add salt to this flour and mix them well . Allow the flour  to ferment ( approximately 8 hours).

Then, heat the pan, add the oil, Splash the mustard seeds, urad dal,  gram dal, pepper, cumin seeds,. When the dal turns red add the ginger pieces, coriander, curry leaves . Now add this to the flour. You can add the pinch of baking powder now if you opt.Fry the  cashews in ghee and add it to the flour. Don't forget to add the pepper powder.

Now pour this in normal idli plates or you can use small cups as idli moulds and bake them.
Serve it with coconut chutney .

Don't forget to give me a feed back.

No comments:

Post a Comment

Say what you feel