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Sify Home > Food > Vegrecipes > Regional cuisine > South indian > Other south indian recipes > Kanchi Idli
Kanchi Idli
Category : Regional cuisine, South indian, Other south indian recipes
Time Taken : 15-30 mins
Rating :
Method
- Soak rice for 15 minutes, drain water & dry on cloth in shade for ½ hour.
- Prepare fine rawa out of it (send it to mill if possible) and keep it aside.
- Soak urad dal for 4hrs & grind it into fine paste.
- Mix rawa, dal paste, chopped ginger & coconut gratings.
- Dry fry jeera & pepper, prepare a course powder, and add this to above batter.
- Heat 1 tbsp of oil/ghee, add mustard seeds, hing &curry patta leaves.
- When mustard seeds start to splutter, add urad dal, channa dal, red chillies& cashew nuts.
- Fry till dal & nuts turn light golden colour & add this to the batter.
- Add salt & mix the batter thoroughly & keep it overnight to ferment.
- Next day morning add curds & soda (if necessary add water) and mix well.
- Prepare idlis as usual (but it needs little more time to steam).
- Serve kanchi idli with any chutney or sambar.
Ingredients:
1/2 kg - raw rice
1/4 kg - urad dal (with out husk)
1 - coconut, grated
100 g - channa dal
25 g - pepper corn
2 cups - curds
5 - red chillies, broken into pieces
10 g - jeera
1/4tsp - hing
1 tsp - chopped ginger
25 g - cashew nuts
1 tbsp - oil/ghee
1/2 tsp - baking soda
1 tsp - mustard seeds
2 tsp - urad dal (split)
1 tbsp - curry patta leaves, chopped
1/2 kg - raw rice
1/4 kg - urad dal (with out husk)
1 - coconut, grated
100 g - channa dal
25 g - pepper corn
2 cups - curds
5 - red chillies, broken into pieces
10 g - jeera
1/4tsp - hing
1 tsp - chopped ginger
25 g - cashew nuts
1 tbsp - oil/ghee
1/2 tsp - baking soda
1 tsp - mustard seeds
2 tsp - urad dal (split)
1 tbsp - curry patta leaves, chopped
