Kancheepuram Idli INGREDIENTS Par-boiled rice Raw rice Urud dal Curd Cashew Cumin Ginger Ghee Salt Pepper
- 200 g - 200 g - 200 g - 20 ml - 6 nos - 1 tsp - 5 gms - 10 gms - to taste - 1/2 tsp
METHOD: Soak the dal and rice separately for 2 hours. v v Grind to a coarse thick paste add salt and mix well. Keep it overnight. Next day, add 1 cup of thick curd. Roast cashew nuts, whole black v peppers, cumin seeds, and a small piece of ginger fried in ghee and add it to the butter. Add about 1 cup of ghee to the batter. v v Take a deep plate and pour 4 ladles of batter in it. Stream it in a pressure cooker or idli cooker for about 20 – 30 min. v v Serve with assorted chutneys.
INGREDIENTS Grated coconut Green chilly Fried gram dal Ginger Oil Mustard Cumin Red chilly Asafetida Curry leaves Split urad dal Coriander leaves Salt
- 1 cup - 1 or 2 - cup - little - 1 tsp - 1/4tsp - 1/2tsp -1 - a pinch - 3 to 4 - 1 4tsp - to taste
METHOD: v Put the grated coconut, green chilly, fried gram dal, salt, ginger in a blender. v Add little water and grind to one paste. Transfer to serving bowl. v v In a small fry pan, heat a tsp of oil. v Add mustard, cumin, asafetida, curry leaves, red chilly, spli t urad dal. Wait to splutter. v v Add to the bowl and mix t he contents. v Garnish with freshly chopped cori ander leaves. v Tasty coconut chutney ready to enjoy with softy and delicious idly & dosa
Cooking Tips: For maintaining the bright color of any vegetable don't forget to put it in ice cold water as soon as you blanch them.
