Home - Cuisine - Kancheepuram Idli
 Kancheepuram Idli 
  • 1 1/2 cups Raw boiled rice
  • 1 cup Black gram dal
  • 1/2 teaspoon Asafoetida powder
  • 1 teaspoon Peppercorns
  • 1 1/2 teaspoon Chopped ginger
  • 1 teaspoon Cumin seeds
  • 1/4 cup Sesame oil
  • 1/4 cup Ghee
  • Curry leaves
  • Salt(As per taste)
Soak the parboiled rice and black gram dal in water for 3-4 hours and grind to a coarse batter. Add the asafoetida powder, crushed peppercorns, ginger, cummin seeds and salt and allow to ferment for 24 hours. The batter should become sour.

Just before making the idlis, heat the oil and ghee in a pan and add the curry leaves. Remove from the heat, mix well with the idli batter. Pour the batter into a greased idli mould and pressure cook without the weight for twenty miutes till done.

Serve hot with coconut chutney.

Other Details
Serves: 4 Time: 40 mins.

Rating: Not rated yet.

State: Tamil Nadu | Submitted by: System


No comments yet.

Browse the whole Glossary

 Quick Links
Browse recipes according to Indian states
Browse recipes according to courses

 Conversion Calculator