Kanchipuram Idli-SK Khazana A coloured version of the popular idlis just as tasty This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Aug 2018 in Recipes Course New Update Main Ingredients Rice, Split skinless black gram (dhuli urad dal) Cuisine South Indian Course Snacks and Starters Prep Time 10-15 hour Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Kanchipuram Idli-SK Khazana 1 cup Rice soaked for 3-4 hours 1/2 cup Split skinless black gram (dhuli urad dal) 3/4 teaspoon Fenugreek seeds (methi dana) 1/2 teaspoon Turmeric powder 1 teaspoon Black peppercorns 2 teaspoons Split Bengal gram a pinch Asafoetida (hing) to taste Salt 1/2 cup Yogurt 1/4 cup Ghee for greasing Oil Method Soak black gram with fenugreek seeds for 3-4 hours. Drain rice and black gram and blend together with sufficient water to make a smooth batter. Transfer into a bowl. Add turmeric powder, peppercorns, Bengal gram, asafoetida and salt and mix well. Add yogurt and ghee, mix well and ferment for overnight. Heat sufficient water in a steamer. Grease an idli mould with some oil, pour in the batter, place in the steamer, cover and steam for 10-12 minutes. Remove the moulds from the steamer and set aside to cool before removing them from the mould. Serve hot with coconut chutney. #Black peppercorns #Fenugreek seeds (methi dana) #Ghee #Oil #Rice #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article