Sunday, March 3, 2019

Kanchipuram idly ..

Ingredients :

For batter :

Urad dal : 1/2 cup
Dosa or idly rice : 1 and 1/2 cup
Salt : 1 tablespoon

For sesoning :

Ghee : 2 tablespoon
Fresh crushed peppercorn : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Curry leaves : 8
Mustard seeds : 1/4 teaspoon
Asafoetida : 1/8 teaspoon
Urad dal : 1/2 teaspoon
Chana dal :1/2 teaspoon
Chopped Cashew nuts : 1/2 tablespoon

Other ingredients :

For greasing  :
Ghee 1 teaspoon
Banana leaves : 2

Method :

Wash and soak urad dal and rice seperately for 3 hours.

Using blender blend urad dal till it turns to creamy texture.
Add in the rice to same jar and grind the rice until rice turns to grits consistency.

Transfer the batter to bowl add salt and mix it, close it with lid and ferment the batter for 6-7 hours or overnight.

While making idly, heat ghee and add in all the seasoning ingredients and add the seasoning to idly batter and give a quick mix .

Take a pan and grease it with ghee and arrange the banana leaves to cover the base and it's sides.

Pour idly batter till half of the pan.

In a idly maker add water and keep the pan and steam it for 15-17 minutes in medium flame.

If you are using pressure cooker instead of idly maker add 1 cup water and keep the pan and close the lid. Don't use weight instead keep a small cup and steam it for 15 minutes in medium flame.

Once done cut and serve with chutney.

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