Recipe Name: KANCHI IDLI.
Recipe by: Ackshayaalakshmi.M
Ingredients:
Ingredients : Idli rice - 1 cup . Raw rice - 1 cup. Urad dhal - 1 cup. Fenugreek - 3 tsp. Baking soda - 1/4 tsp . Salt - as required. Tempering : Mustard seeds - 1/2 tsp. Urad dhal - 1 tsp. Bengal gram dhal - 1 tsp . Cashew -10 to 12. ( chopped to bits) Pepper corns - 1 tsp. ( Coarsely powdered) Cumin seeds - 1 1/2 tsp .(coarsely powdered) Ginger - 1 tsp ( finely chopped). Asafoetida - 1/2 tsp. Ginger powder - 1/4 tsp (Sukku podi). Curry leaves - few. Ghee - 2 tbsp. Gingelly Oil - 2 tbsp.
Procedure:
Method :
1. Soak rice and dhal separately for 3-4 hours.
2. Grind both rice and Dhal separately. Urad Dhal has to be ground smoothly and rice to be coarsely.
Note : You can grind them together into coarse rava consistency too.
3. Now transfer both the batters together into a bowl . Add required roack salt and mix it to the batter thoroughly so that batter will be airy and all the air bubbles will be released.
4. Leave this batter 8-9 hours or overnight for fermenting.
5.After 9 hours the batter bubbles up nicely.
6. Now temper with all the tempering ingredients in the given order. Pour the hot ghee oil tempering to the batter. Give it a quikmix.
7.Now in the satinless steel plate grease with some ghee or you can use small greased cups too. Pour the batter less than 3/4 th.
8. Steam this for 12 to 15 minutes in a pressure cooker or steamer .check it by inserting a skewer in the middle whether it's cooked through .
9.When idlis become cool, cut them using a greased knife into desired shapes.
10. Serve the hot and soft Kanchi idli's with idli milagai podi, sambar or chutney.
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