Thursday, April 24, 2014

KANCHIPURAM IDLY


INGREDIENTS::
FOR IDLY BATTER::
Raw rice                                             1 cup
Idli rice                                               1 cup
Urad dal                                              3/4 cup
Fenu greek seeds /Methi seeds               1 tsp
Salt                                                     as needed

      OR
Urad dal                                               1 cup
Idly rawa                                             2 cup
Salt                                                     as needed
Fenu greek seeds /Methi seeds               1 tsp

FOR TEMPERING::
Jeera/Cumin seeds                                 1 tsp                    
Pepper corn/ Crushed pepper                  1 tsp
Dry ginger powder                                2 pinches          
Ghee                                                    2 tsp
Cashew nuts                                         few
Curry leaves                                         1 sprig
Asefotide                                             2 pinches

PROCEDURE::
1)Soak the raw rice, idli rice , urad dal and fenu greek seeds separately or all together as we do for normal idly. Soak for 3-4 hours. Then grind it coarsely. Let it ferment over night.Add salt before making idly.
                                                       OR
Soak the urad dal for 3-4 hours. Then grind it. Soak the idly rawa for 1 hour. Then mix urad batter with the idly rawa and let it ferment for overnight. Add salt before making the idly.

2)Take a right amount of batter and add required amount of water , salt.
3)Now melt the ghee and then add the cumin seeds, pepper corn, cashew nuts, curry leaves, dry ginger powder and asefotide.


4)Now boil water in a pan and then take a bowl place an aluminium foil at the bottom and then pour the batter  on it. Let it steam it for 15-20 minutes.Let it be for a minute then turn it onto a plate
We can directly do that in a idly cooker and idly plates. And let it steam for 10- 12 minutes.                              
           

                             
5)Cut them into triangles or  circles . I cut them into triangles to avoid the wastage.


           SERVE WITH MILAGAI PODI AND COCONUT CHUTNEY