Special Kanchipuram Idli Recipe | yummyfoodrecipes.in By, 2017-03-31 Special Kanchipuram Idli Recipe | yummyfoodrecipes.in Explore the exotic taste ofSpecial Kanchipuram Idli Recipe.Kanchipuram Idli recipe is a traditional recipe which is less time consuming and very tasty. Prep Time: Cook time: Ingredients: 1/2 cupurad dal (split black lentils),1/2 cupparboiled rice (ukda chawal),1/2 cupraw rice (chawal),saltto taste,a pinch ofturmeric powder (haldi),1/2 tspdried ginger (soonth) powder,1/2 tspcumin seeds (jeera),3whole black peppercorns (kalimirch),1 tspsesame (til) oil,1 tbspghee,1/2 tbspchana dal (split Bengal gram),1/2 tspmustard seeds ( rai / sarson),1/2 tspurad dal (split black lentils),1 tspfinely chopped green chilies,10-12cashew nuts, chopped (kaju),8curry leaves (kadi patta),oilfor greasing, Instructions: Combine the urad dal and enough water in a deep bowl and mix well and cover with a lid and keep aside to soak for 4 hours. Combine the parboiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water. Transfer the mixture into a deep bowl and keep it aside. Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water. Add this mixture to the urad dal mixture, add the salt and mix it well. Cover it with a lid and keep aside it to ferment in a warm place for 10 to 12 hours. After fermentation, add the turmeric powder and dried ginger powder and mix it well. Keep this batter aside. Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep it aside. Heat the sesame oil and ghee in a non-stick pan, add the chana dal and saute on a medium flame for 1 minute. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chilies and saute on a medium flame for 1 minute. Add the cashew nuts and curry leaves and saute on a medium flame for another 30 seconds. Add this tempering to the batter, mix it well and pour a spoonful of the batter into each of the greased idli molds. Steam in an idli steamer for 10 minutes or till they are cooked. Allow the idlis to cool slightly and de-mould them. Serve hot with coconut chutney. Note: Put the coconut, green chilies, ginger, roasted split gram, and salt in a blender with a little water and grind to make a fine paste. Keep aside. Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stir till the mustard seeds crackle. Pour this tempering over the chutney and mix well. Also, Read Tasty Ven pongal Recipe Meghna Nath
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Special Kanchipuram Idli Recipe

Special Kanchipuram Idli Recipe

Kanchipuram Idli is something different and something special dish. Kanchipuram Idli recipe is a traditional recipe which is less time consuming and very tasty. This idli is very famous among the idli varieties.

Ingredients

  • 1/2 cupurad dal (split black lentils)
  • 1/2 cupparboiled rice (ukda chawal)
  • 1/2 cupraw rice (chawal)
  • saltto taste
  • a pinch ofturmeric powder (haldi)
  • 1/2 tspdried ginger (soonth) powder
  • 1/2 tspcumin seeds (jeera)
  • 3whole black peppercorns (kalimirch)
  • 1 tspsesame (til) oil
  • 1 tbspghee
  • 1/2 tbspchana dal (split Bengal gram)
  • 1/2 tspmustard seeds ( rai / sarson)
  • 1/2 tspurad dal (split black lentils)
  • 1 tspfinely chopped green chilies
  • 10-12cashew nuts, chopped (kaju)
  • 8curry leaves (kadi patta)
  • oilfor greasing

Directions

  • Combine the urad dal and enough water in a deep bowl and mix well and cover with a lid and keep aside to soak for 4 hours.
  • Combine the parboiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  • Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water.
  • Transfer the mixture into a deep bowl and keep it aside.
  • Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water.
  • Add this mixture to the urad dal mixture, add the salt and mix it well.
  • Cover it with a lid and keep aside it to ferment in a warm place for 10 to 12 hours.
  • After fermentation, add the turmeric powder and dried ginger powder and mix it well. Keep this batter aside.
  • Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep it aside.
  • Heat the sesame oil and ghee in a non-stick pan, add the chana dal and saute on a medium flame for 1 minute.
  • Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chilies and saute on a medium flame for 1 minute.
  • Add the cashew nuts and curry leaves and saute on a medium flame for another 30 seconds.
  • Add this tempering to the batter, mix it well and pour a spoonful of the batter into each of the greased idli molds.
  • Steam in an idli steamer for 10 minutes or till they are cooked.
  • Allow the idlis to cool slightly and de-mould them.
  • Serve hot with coconut chutney.
Note:
  • Put the coconut, green chilies, ginger, roasted split gram, and salt in a blender with a little water and grind to make a fine paste. Keep aside.
  • Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stir till the mustard seeds crackle.
  • Pour this tempering over the chutney and mix well.

Also, Read Tasty Ven pongal Recipe

Meghna Nath

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