Kanchipuram Idli

Name: Kanchipuram Idli
Prep time: 9 h
Cook time: 20 min
Total time: 9 h 20 min
Cuisine: Asian, Indian
Ingredients: ½ cup regular rice (- 120 grams); ½ cup parboiled rice or idli rice (- 120 grams); 1 cup water (for soaking rice); ½ cup urad dal (- 120 grams); 15 fenugreek seeds ((methi seeds)); 1 cup water (for soaking dal); ½ cup water (for grinding dal); ½ cup water (for grinding rice); 1 teaspoon salt (or add as required); 1 tablespoon chana dal; ¼ cup hot water (for soaking chana dal); ¼ teaspoon ginger powder; salt (as required); 1 tablespoon Ghee (- can also use sesame oil (gingelly oil)); ½ teaspoon black pepper (- slightly crushed); ½ teaspoon cumin seeds (- slightly crushed); 8 to 10 cashews (- chopped - optional); 7 to 8 curry leaves (- chopped); ⅛ teaspoon asafoetida ((hing)); 2.5 cups water (for steaming); some oil for greasing idli moulds or banana leaves; 1 banana leaf, (optional)

Instructions

Prep:9hCook:20min

Kanchipuram idlis are a well known variety of idlis originating from the city of kanchipuram in Tamil Nadu. Kanchipuram idlis are spiced with cumin, pepper and ginger powder and thus taste different from the regular idlis.

Updated at: Mon, 09 Dec 2024 07:04:25 GMT