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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.
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