Wednesday, July 27, 2016

KANCHIPURAM IDLI

KANCHIPURAM IDLI


INGREDIENTS

  • Whole Black Gram Dal - 1 cup
  • Idli Rava - 2 cup ( Idli rice can be used )
  • Fenugreek seeds - 1 tbs
  • Salt - to taste
  • Chopped Curry leaves - 1/8 cup 
  • Crushed pepper corn - 3 tbs ( can be adjust as spicy as you need)
  • Crushed cumin seeds - 2 tbs
  • Asafoetida - 1 tsp
  • Curd - 1/2 cup
  • Clarified butter or ghee - 1 full ladle 
  • Grated Ginger - 2 inch or dry ginger powder - 1 1/2 tbs
  • Sesame oil - 2 tbs


METHOD
  • Wash and soak dal  along with fenugreek  seeds for 2-3 hrs.
  • Wash and soak rice rava separately. ( if you are going to use idli rice then wash and soak with enough water separately.)
  • After 2-3 hrs grind the dal coarsely in wet grinder or mixer.  
  • Mix the grind dal with idli rava along with salt. ( in case you are using idli rice then grind that too in grinder or mixer giving rava consistencyto it) 
  • Leave the batter overnight for fermentation. 
  • Next day mix all other ingredients nicely to the batter except sesame oil.
  • Now heat a wide mouth vessel with 2 cups of water and bring to boil.
  • While water comes to boil take coffee tumblers and grease it with sesame oil. 
  • Fill the tumblers with 3/4 th of batter in it.
  • Once water start boiling,place the tumblers inside the vessel.
  • Cover it with lid and steam it for 15-20 mins
  • Remove the tumblers and allow it to get cool down 
  • Remove the idlies with the help of a spoon or knife.
  • Serve it with your fav chutney or with Idli podi

2 comments:

Jaishree Iyer said...

Looks soft and delicious..very inviting!

Suja Manoj said...

Soft and fluffy idli,yummy