Kanjeevaram Idli
by brsekhar
26 Sep 2011
This recipe has been viewed 15576 times
Kanjeevaram idli, a south indian idli specialty with an irrestible blend of cumin, peppercorns, curry leaves and grated coconut. The soft and spicy kancheevaram idlis taste superb and are also easy to prepare at home with this simple recipe.
Kanjeevaram Idli recipe - How to make Kanjeevaram Idli
Preparation Time: Cooking Time: Total Time:
Makes 15 idlis
1 cup rice (chawal)
1 cup urad dal (split black lentils)
1/2 cup freshly grated coconut
2 tsp oil
1/2 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera)
1/2 tsp chana dal (split bengal gram)
salt to taste
4 green chillies , finely chopped
1 tsp grated ginger (adrak)
5 to 6 curry leaves (kadi patta)
a pinch asafoetida (hing)
a pinch of turmeric powder (haldi)
Method
- Method
- Clean, wash and soak the rice and dal in enough water for 2 to 3 hours.
- Drain and blend in a mixer into a coarse batter.
- Cover and keep aside to ferment for 8 to 10 hours.
- Heat the oil in a pan, add the remaining ingredients and saute for 20 seconds.
- Add this to the batter and mix well.
- Pour spoonful of batter into greased idli moulds and steam in an idli steamer for 15-20 minutes.
- Serve hot with cocunut chutney.
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