Today's special breakfast Kancheepuram idly....famous idly of divine town kancheepuram.... When we are bored up with regular idly in regular shape, we can try this.... Will come so soft.... Usually kacheepuram idly used be more coarse in texture... But i tried more softer idly in taste of kamcheepuram idly.. Please try it and give your feed back.
Ingredients
Par Boiled Rice - 2 cups
Raw rice - 2 cups
Urad dhal - 2 cups
( to get corase little harder original version, can try in ratio 2:1:1)
Ghee - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chennai dhal - 1 tsp
Cashewnuts - 4
Green chillies - 2
Ginger - 1/2 inch
Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Dry ginger powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves, coriander leaves
Salt - as needed
Hing powder - 1/2 tsp
Method
Soak rice and urad dhal overnight and grind urad dhal fluffy and soft, then grind rice coarsely, mix rice and urad dhall batter and allow to ferment overnight. Mix turmeric powder and dry ginger powder in the batter. In Kadai add ghee, season with mustard seeds, urad dhal, Chenna dhall, cashewnuts, Nicely Chopped green chilles, ginger, coarsely powdered pepper, Cummin seeds, curry leaves, coriander leaves,hing powder. Mix this with batter and steam it in idly mould, or in tumbler or in a big pan and then cut like cakes and serve....
For steaming in tumbler, just grease inside of the tumbler with oil and pour batter into it and place it in the idly mould and steam. When it is cooked, take out, allow to cool little, turn upside down, and pat on back side, idly will come out very nice.... Even in cake tray, you can steam this batter.
Serve hot with sambar or any chutney.
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