Kancheepuram idli


par-boiled rice – 200g, Raw rice – 200g, Urud dal – 200g
Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 1 cup of thick curd. Roast 6 cashewnuts, whole black peppers – 1/2 tsp, cumin seeds – 1/2 tsp, and a small piece of ginger in ghee and add it to the flour. Add about 1 cup of ghee to the flour.
Take a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.

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