January 27, 2013

Kanchipuram Idli

Urad dal - 1 cup
Idli Rava - 2 cups
Salt to taste
Channa dal - 1 tbsp
Green chillies - 4
Onions - 2
Mustard seeds - 1/4 tsp
Oil - 1 tbsp
Curry leaves -  few

Coriander leaves  -  1 tbsp (chopped)


  • Soak urad dal and Idli Rawa separately for 4 hours.
  • Wash and grind urad dal by using sufficient water to make soft and frothy batter. Transfer to mixing bowl.
  • Squeeze water from rava and add this to batter and mix well. Ferment the batter overnight.
  • Soak channa dal for 1 hour. Add this to Idli batter without water.
  • Finely chop onions and green chillies.
  • Heat oil in a pan, add mustard sees, curry leaves and fry till mustard splutters.
  • Add chopped onions, green chillies, coriander leaves. Saute for 2 minutes.Remove and cool.
  • Now add this to the batter. Add salt and mix well.
  • Fill the Idli plates with 3/4th of the batter.
  • Steam cook in high for 10 minutes and 5 minutes in low flame.
  • Serve hot with chutney.

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