Kanchipuram Idli

INGREDIENTS

2 cups Par boiled rice
150 gms Urad Dal(washed)
1 Tbsp Oil
1 Tbsp Ghee
½ Tsp Chana Dal
½ Tsp Urad Dal
¼ Tsp Cumin
¼ Tsp Peppercorn
½ Tsp Turmeric powder
10 Nos Curry leaves
2 Nos Green chillies chopped
¼ Tsp Ginger, chopped
1 Tbsp Cashewnuts, broken

INSTRUCTIONS

1. Soak rice and Urad dal separately for 2 to 4 hours.
2. Grind rice and dal separately to a smooth batter and let it rest for 6 to 8 hours.
3. Before use add salt and mix it well.
4. Heat and ghee in a pan and add chan dal, urad dal, cumin and pepper corn.
5. When they crackle add cashewnuts, curry leaves, ginger and green chilli chopped. When they splutter add turmeric powder. Cook until dal is light brown. Add this tempering to the Idli batter.
6. Grease the Kanchipuram idli moulds or line them with a wet muslin cloth, put a spoon ful of batter in each mould.
7. Steam the idli for 10 minutes in a steamer.
8. De mould and serve hot with sambar and coconut chutney.

Preferred recipes by Chef Rakesh Sethi.

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