Recipe Name: Kanchipuram Idli
Recipe by: Bala Prasanna Radha Krishnan
Ingredients:
* Raw rice - 1 cup * Boiled rice - 1 cup * Urad dal - 1 cup * Methi seeds - 1/2 tsp * Ghee - 2-3 tsp * Cumin powder - 2 tsp * Pepper powder - 1.5 tsp * Dry ginger powder(sukku powder) - 3/4 tsp * Curry leaves - few * Asafetida/Hing - 1/2 tsp * Cashews nuts - As required * Grated ginger - 1 tsp * Green chillies - 4 or 5 (cut into small pieces) * Salt & Water - As required. For tempering - oil and mustard.
Procedure:
1. Soak rice, dal and methi seeds together for 4-5 hours. Grind them to a coarse paste adding salt and water as required. The
batter should be thick.
2. Add cumin powder, pepper powder, dry ginger powder, hing, cashews, curry leaves, grated ginger and green chilli pieces and
ghee to the batter.
3. Allow the batter to ferment for 12 hours or overnight. The next day morning add tempering. Heat oil and splutter the mustards
and add this tempering to the batter.
4. Grease a cup with oil and pour batter for 3/4 of the cup. Add the water to the pressure cooker base and keep the cup inside it.
Close it with a lid.
5. Steam it for 20 min. Check it with the back of a spoon. If it comes out clean, idli is done.
Finally, serve hot idli with chutney or idli podi.
Total Votes: 120
Total Views: 1267
