Kanchipuram Idli

Name: Kanchipuram Idli
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup rice; 1 cup Urad dal; 1 tsp dry ginger powder; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp moong dal; 1 tsp chana dal; 1 tsp curry leaves; 1 pinch asoefoitida; 1 tsp black pepper; 1 tsp cashews and almonds; 1 tsp ghee; to taste Salt

Nandinee Parag Jambhulkar @cook_22389136

#week1of5
#healthy breakfast
Kanchipuram idli is a popular idli from Kanchipuram a small town . Kanchipuram idli is a South Indian special breakfast with black pepper, curry leaves tempering with ghee and asafoetida. Kanchipuram idli is one of the healthiest breakfast.

Nandinee Parag Jambhulkar @cook_22389136

Saved

Ingredients

30 mins

4 servings

2 cuprice
1 cupUrad dal
1 tspdry ginger powder
1 tspmustard seeds
1 tspurad dal
1 tspmoong dal
1 tspchana dal
1 tspcurry leaves
1 pinchasoefoitida
1 tspblack pepper
1 tspcashews and almonds
1 tspghee
to tasteSalt

Saved

Steps

30 mins

1

Soak Urad dal and rice separately in water for 4 to 5 hrs.
2

Rinse and drain the water and grind the rice and dal in a grinder. Batter is ready.
3

Now keep this batter for fermentation for 8 to 9 hrs.Add 1 tsp ginger powder and mix.
4

In a pan heat 1 tsp ghee and add mustard seeds. When the mustard seeds starts to splutter add urad dal chana dal and moong dal and curry leaves hing crushed pepper.
5

Add chopped cashews and almonds and stir fry for 5 seconds.
6

Add this mixture to the batter and stir the batter well.Now Kanchipuram batter is ready.
7

Grease the idli plate. Pour the idli batter in the plate and steam cook in idli pressure cooker for 10 mins.
8

Allow it to cool. Remove the idli from the mould and keep it in the plate. Kanchipuram idli is ready to serve. Serve with coconut chutney and sambar.