Kanjeevaram Idli

by brsekhar

Added to 14 cookbooks
This recipe has been viewed 5512 times

Kanjeevaram idli, a south indian idli specialty with an irrestible blend of cumin, peppercorns, curry leaves and grated coconut. The soft and spicy kancheevaram idlis taste superb and are also easy to prepare at home with this simple recipe.

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Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 15 idlis
Show me for idlis

Ingredients

1 cup rice (chawal)
1 cup urad dal (split black lentils)
1/2 cup freshly grated coconut
2 tsp oil
1/2 tsp freshly ground black pepper powder
1/2 tsp cumin seeds (jeera)
1/2 tsp chana dal (split bengal gram)
salt to taste
4 green chillies , finely chopped
1 tsp grated ginger (adrak)
5 to 6 curry leaves (kadi patta)
a pinch asafoetida (hing)
a pinch of turmeric powder (haldi)

Method

Clean, wash and soak the rice and dal in enough water for 2 to 3 hours.
Drain and blend in a mixer into a coarse batter.
Cover and keep aside to ferment for 8 to 10 hours.
Heat the oil in a pan, add the remaining ingredients and saute for 20 seconds.
Add this to the batter and mix well.
Pour spoonful of batter into greased idli moulds and steam in an idli steamer for 15-20 minutes.
Serve hot with cocunut chutney.