Kanchipuram idli is a traditional recipe that hails from Vaishnavism ( Sri Varadaraja Perumal Temple) homes in the little town of kanchipuram in interior tamilnadu.
Ingredients
1 cup urad dal (split black lentils)
1 cup raw rice (chawal)
1 tbsp chana dal (split bengal gram)
3/4 cup sour curds (khatta dahi)
8 cashewnuts (kaju)
4 green chillies , chopped
1/2 coconut , grated
1 tsp grated ginger (adrak)
1/2 tsp pepper powder
3 to 4 curry leaves (kadi patta)
2 tbsp ghee
salt to taste
oil for greasing
2. Soak the chana dal separately.
3. Grind the urad dal and rice to a coarse paste using enough water.
4. Allow it to ferment in a warm place for at least 6 to 8 hours.
5. Add the curds, cashew nuts, green chilies, coconut, ginger, pepper powder, curry leaves, ghee, salt and the soaked chana dal and mix well.
6. Spoon the batter into greased idli moulds and steam for 10 to 12 minutes.
7. Repeat with the remaining batter.
8. Serve hot with chutney.
Ingredients
1 cup urad dal (split black lentils)
1 cup raw rice (chawal)
1 tbsp chana dal (split bengal gram)
3/4 cup sour curds (khatta dahi)
8 cashewnuts (kaju)
4 green chillies , chopped
1/2 coconut , grated
1 tsp grated ginger (adrak)
1/2 tsp pepper powder
3 to 4 curry leaves (kadi patta)
2 tbsp ghee
salt to taste
oil for greasing
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| Kancheepuram Idle -Recipe |
Method
1. Wash and soak the urad dal and rice together for at least 4 hours.2. Soak the chana dal separately.
3. Grind the urad dal and rice to a coarse paste using enough water.
4. Allow it to ferment in a warm place for at least 6 to 8 hours.
5. Add the curds, cashew nuts, green chilies, coconut, ginger, pepper powder, curry leaves, ghee, salt and the soaked chana dal and mix well.
6. Spoon the batter into greased idli moulds and steam for 10 to 12 minutes.
7. Repeat with the remaining batter.
8. Serve hot with chutney.
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