Home VegetarianSouth IndianIdli Kanchipuram Idli

Kanchipuram Idli

Published: Last Updated on 2 comments
Published under: Idli

Kanchipuram Idli

Ingredients:
Raw Rice – 1 cup
Parboiled Rice – 1 cup
Ulundu – 1 1/2 cup
Peppercorns – 1 tsp, powdered
Sukku Podi (Dry Ginger Powder) – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida Powder – little
Curry Leaves – few
Oil – 1 tblsp
Salt as per taste

Method:
1. Soak both the rice varieties and ulundu for 1 hour.
2. Add salt and grind to a coarse (rava like consistency) batter. Add water if required at the time of grinding.
3. Keep aside for 1 or 2 hours and mix well to a idli batter consistency.
4. Heat oil in a pan.
5. Add the peppercorns, cumin seeds, sukku powder, asafoetida powder and curry leaves.
6. Fry for 30 to 45 seconds and add to the batter.
7. Grease a plate with little oil.
8. Pour 1 or 2 ladleful of the batter and steam cook for 15 minutes.
9. Transfer to a serving plate and cut into squares or rectangles.
10. Serve at once.

Tip: You can also use an idli mould or a small cup.

 

You’ll Also Love:

2 comments

Avatar of padma
padma November 20, 2009 - 5:52 am

i love it

Reply
Avatar of neeta
neeta September 6, 2010 - 1:33 am

Simple and easy to make

Reply

Leave a Comment

Editors' Picks

Newsletter

Newsletter

©2024 – All Right Reserved. Awesome Cuisine

Awesome Cuisine - Quick and Easy Recipes