Sunday, May 13, 2012

Kanchivaram Idli


Urad Dhal - 1 cup
Raw Rice - 1 cup
Par Boiled Rice - 1 cup
Curd - 1/4 cup
Oil - 1/4 cup

Pepper, Jeera, Ginger, Curry Leaves
Grind both rice to rawa consistency in a mixie. Soak the rice rawa in water for 3-4 hours.
  1. Wash dhal and soak it for 3-4 hours.
  2. Grind the soaked dhal. Do not grind it soft. It should also be coarse.
  3. Drain water from rawa and mix the ground dhal. Add salt and mix well.
  4. Allow this batter to ferment for 10 - 12 hours. Store the batter in a big vessel as the quantity will increase when fermented.
  5. After fermentation add curd and finely chopped ginger to the batter.
  6. Heat oil and add pepper, jeer and curry leaves. Pour the seasonings along with the oil to the batter and mix well. The batter should be thick.
  7. Pour the batter in Idli moulds or in a greased plate and steam them till cooked. Cooking will take more time than the normal idli.
  8. Enjoy yummy idlis with gun powder, chilli garlic paste or coconut chutney...

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