This is a South Indian versatile idli, which can be done easily when we opt for a change to regular idlis
INGREDIENTS:
Boiled rice - 3/4 cup
Raw rice - 1/4 cup
Urad dhal - 1/4 cup
Fenugreek - 1/4 tsp
Salt
For Seasoning
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Ginger - 1 tsp (Crushed)
Pepper - 1/2 tsp
Curry leaves - 2 leaflet
Coriander leaves - 1 handful
Green chilly - 1
Asafoetida - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp
METHOD:
1. Soak both rice varieties separately and urad dhal separately along with fenugreek for an hour.
2. Grind both separately as we do for idly batter, add salt and mix well and allow it to ferment for 7 to 8 hours.
3. Heat oil and ghee in a tawa and add mustard and cumin, after it splutters add pepper, urad dhal, bengal gram, crushed ginger,green chilly, curry leaves and asafoetida.
4. Saute till the urad dhal and bengal gram turns golden brown and let it cool.
5. Add the seasoned ingredients along with chopped coriander leaves to the batter and mix well.
6. Grease oil in 3 or 4 cups/ tumblers of same/different sizes and fill the batter up to 3/4 of the cups, so that after steaming it can rise up to top.
7. In a pressure pan/cooker, add water up to 1/2 of the cup height and arrange the cups in it and close the lid. Do not put the steam regulator/weight.
8. After 10 minutes, insert a knife/handle of a spoon to check if the idlis are cooked.
9. If the batter doesn't stick to the knife/spoon, the idlis are cooked.
10 Switch of the flame and allow the cups to cool.
11. Turn the cups upside down on a plate, to remove the idlis from the cup.
12. Tasty Kancheepuram idlis are ready.
13. It can be served with Coconut/Peanut/Kara chutney.
Note:
INGREDIENTS:
Boiled rice - 3/4 cup
 | |
| Kancheepuram idli along with Peanut/Ground nut chutney |
Urad dhal - 1/4 cup
Fenugreek - 1/4 tsp
Salt
For Seasoning
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Ginger - 1 tsp (Crushed)
Pepper - 1/2 tsp
Curry leaves - 2 leaflet
Coriander leaves - 1 handful
Green chilly - 1
Asafoetida - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp
METHOD:
1. Soak both rice varieties separately and urad dhal separately along with fenugreek for an hour.
2. Grind both separately as we do for idly batter, add salt and mix well and allow it to ferment for 7 to 8 hours.
3. Heat oil and ghee in a tawa and add mustard and cumin, after it splutters add pepper, urad dhal, bengal gram, crushed ginger,green chilly, curry leaves and asafoetida.
4. Saute till the urad dhal and bengal gram turns golden brown and let it cool.
5. Add the seasoned ingredients along with chopped coriander leaves to the batter and mix well.
6. Grease oil in 3 or 4 cups/ tumblers of same/different sizes and fill the batter up to 3/4 of the cups, so that after steaming it can rise up to top.
7. In a pressure pan/cooker, add water up to 1/2 of the cup height and arrange the cups in it and close the lid. Do not put the steam regulator/weight.
8. After 10 minutes, insert a knife/handle of a spoon to check if the idlis are cooked.
9. If the batter doesn't stick to the knife/spoon, the idlis are cooked.
10 Switch of the flame and allow the cups to cool.
11. Turn the cups upside down on a plate, to remove the idlis from the cup.
12. Tasty Kancheepuram idlis are ready.
13. It can be served with Coconut/Peanut/Kara chutney.
Note:
- This can be done using regular idli batter also with the above seasoning.
- Idli plates can also be used to steam these idlis.
- It can also be cooked in a deep vessel and can be cut into pieces after steaming.
- It will be a perfect recipe when we opt for a picnic.
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