Tuesday, July 13, 2010

Kanchipuram Idli

Mildly spiced rice cakes steamed in banana leaves
Preparation Time : 12 hours
Cooking Time : 20-25 minutes
Servings : 4

Rice 1 cup
Split black gram skinless (dhuli urad dal) 1/2 cup
Fenugreek seeds (methi dana)-1/4tsp
Turmeric powder -1/4 tsp (optional)
Black peppercorns -20-25
Split Bengal gram (chana dal) -1/4 tsp
Asafoetida - a pinch
Yogurt -1 cup
Ghee -little
Salt to tastw
Banana leaves , tender - few

Soak rice and split black gram with fenugreek seeds for three to four hours.
Drain and grind to a smooth paste with sufficient water to make a thick batter.
Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yogurt, ghee and salt.
Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick.
Heat sufficient water in a steamer. Line the idli cups with the banana leaves and pour the batter into them.
Place them in the steamer and steam for about twenty minutes or till done. Serve with coconut chutney and sambhar

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