Kanchipuram Idli

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Preparation Time: 40 minutes
Cooking Time: 10 minutes
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Preparation Method

  • Soak together par boiled rice and raw rice for four hours.
  • Soak urad dhal separately for four hours.
  • Chop the green chllies finely.
  • Chop the cashew nuts into bits.
  • Pound the cumin seed and pepper corn coarsely.
  • Grind the rice varieties separately and the urad dhal separately.
  • Mix both the batter together with salt and allow it to ferment over night.
  • Heat a pan with Idhayam Sesame Oil.
  • Temper mustard, urad dhal, chana dhal, pound pepper and cumin, dry ginger powder, cashew nut, green chilli and curry leaves.
  • Mix the fried spices to the batter.
  • Boil water in a steamer.
  • Grease the idli plates with Idhayam sesame oil, pour a ladle of the batter in each mould.
  • Steam the idlies and serve hot.
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