Kancheevaram / Kanchipuram Idli


Raw Rice – 1 cup
Idli Rice – 1 cup
Black Gram – 1 cup
Curd – 4 tbsp
Cumin Seeds - 1 tbsp
Pepper - 2 tbsp
Broken Black Gram – 1 tbsp
Bengal Gram – 1 tbsp
Dry Red chilli – 5
Ghee – 5 tbsp
Curry Leaves – few
Cashews – few
Salt – to taste
Tumblers / cups - 4

Cooking Instructions:

Soak both the rice and black gram together for about 2 hours and grind it together coarsely with enough salt and water. It’s enough if the batter is 3/4th grinded. Let it to ferment for about 6 hours. While you are going to prepare idli, add curd and 3 tbsp of ghee to the batter and mix it well.

Heat oil in a pan and sauté it with broken black gram, cashews, pepper, cumin seeds, Bengal gram and curry leaves. Now mix all these ingredients in the prepared batter well.

Grease the tumblers with ghee. Fill batter into the tumblers to the half of its height. Because when idli is cooked it will rise from its original height. So do not fill the batter into the tumbler fully. Pour a little water in the pressure cooker and bring it to boil. Place the tumblers into the cooker and close the cooker without weight or whistle. Let it to cook for 20 minutes in simmer flame. Open the cooker and remove the tumblers. Let it to cool for 5 minutes. Grease a knife with ghee or oil and scoop out the cooked idli from the tumbler. Idli is ready.

Side Dish: Coconut Chutney, Sambar

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