Kancheepuram idli recipe
Parboiled rice - 200g
Raw rice - 200g
Urud dal - 200g
Salt to taste
Yogurrt - 1 cup
Cashewnuts - 5-6
Whole black pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger - a small piece
Ghee - 1 cup
Soak the dal and rice separately for 2 hours.
Grind them
separately to a coarse thick paste.
Add salt and mix well.
Keep it overnight.
Next day, when you are about to make idli, add yogurt.
Roast cashewnuts, whole
black peppers, cumin seeds and a small piece of ginger in ghee and add it
to the flour.
Add ghee to the flour.
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.
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