Ingredients:
Par-Boiled Rice - 200g,
Raw rice - 200g,
Urud dal - 200g
Thick curd - 1 cup
Black peppers - 1/2 tbsp
Cashewnuts - 6
Cumin seeds - 1/2 tbsp
Ginger - a Pinch.
Ghee - 1 cup
Method:
1. Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste.
2. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd.
3. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour.
4. Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
Par-Boiled Rice - 200g,
Raw rice - 200g,
Urud dal - 200g
Thick curd - 1 cup
Black peppers - 1/2 tbsp
Cashewnuts - 6
Cumin seeds - 1/2 tbsp
Ginger - a Pinch.
Ghee - 1 cup
Method:
1. Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste.
2. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd.
3. Roast 6 cashewnuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour.
4. Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
2 Responses to "Kanchipuram Idli"