Kanjeevaram Idli Recipe
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Kanjeevaram idli is a south indian idli specialty with an irrestible blend of cumin, peppercorns, curry leaves and grated coconut. The soft and spicy idlis taste superb and are also easy to prepare at home with this simple recipe.
- Clean, wash and soak the urad dal and rice together in enough water for at least 4 hours.
- Soak the chana dal separately in enough water for 4 hours.
- Combine the urad dal and rice in a mixer to a coarse paste using enough water.
- Cover and keep aside to ferment in a warm place for at least 6 to 8 hours.
- Add the curds, cashewnuts, green chillies, coconut, ginger, pepper powder, curry leaves, ghee, salt and the soaked chana dal and mix well.
- Spoon the batter into greased idli moulds and steam for 10 to 12 minutes.
- Repeat with the remaining batter to make more idlis.
- Serve hot with chutney.
This recipe was contributed by sairam0203 on 23 Sep 2011
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