KANCHEEPURAM IDLI ( Another version)
Ingredients:
Raw rice 1cup
Idli rice 1 cup
Whole urad dhal 1 cup
Thick poha 1/2 cup
Big plain Sabuthana(Javvarisi) 1/2 cup
Methi seeds 1 tsp
1.Soak all together except poha overnight after washing well.
2.Soak poha just 10 minutes before grinding. Add poha while grinding.
3.In the morning, grind all together adding salt in the mixer grinder, NOT in the wet grinder.
4. Remember to grind it to a little coarse( like coarse rava) batter not like regular idli batter, that is why mixer grinder instead of wet grinder.
5.Allow the batter to ferment till evening.
6.This batter should be a little thick as we have to add curd and oil while making idli.
7. In the evening just half an hour before making idli add the spices.
8. Season in one tbsn of ghee, one full tsp of jeera, pepper granules, 1 tsp of asafoetida and ginger ground powder each, 1/2 tsp of cooking soda and a handful of curry leaves.
9. Frying cashew and adding it to the batter is optional, though it will give very good taste.
10.Add one big ladle of curd, 2 tbsn of ginglee oil and mix all very well and keep for ten minutes and then pour into idli moulds.
11.This idli will take 10 mts longer than regular idli to get cooked.
12. Idli podi is the best side dish for it.
NOTE: This idli will be softer than my earlier post of Kancheevaram idli in my blog because I have added poha and sabuthana to the ingredients. Try it and you will find the difference.
Ingredients:
Raw rice 1cup
Idli rice 1 cup
Whole urad dhal 1 cup
Thick poha 1/2 cup
Big plain Sabuthana(Javvarisi) 1/2 cup
Methi seeds 1 tsp
1.Soak all together except poha overnight after washing well.
2.Soak poha just 10 minutes before grinding. Add poha while grinding.
3.In the morning, grind all together adding salt in the mixer grinder, NOT in the wet grinder.
4. Remember to grind it to a little coarse( like coarse rava) batter not like regular idli batter, that is why mixer grinder instead of wet grinder.
5.Allow the batter to ferment till evening.
6.This batter should be a little thick as we have to add curd and oil while making idli.
7. In the evening just half an hour before making idli add the spices.
8. Season in one tbsn of ghee, one full tsp of jeera, pepper granules, 1 tsp of asafoetida and ginger ground powder each, 1/2 tsp of cooking soda and a handful of curry leaves.
9. Frying cashew and adding it to the batter is optional, though it will give very good taste.
10.Add one big ladle of curd, 2 tbsn of ginglee oil and mix all very well and keep for ten minutes and then pour into idli moulds.
11.This idli will take 10 mts longer than regular idli to get cooked.
12. Idli podi is the best side dish for it.
NOTE: This idli will be softer than my earlier post of Kancheevaram idli in my blog because I have added poha and sabuthana to the ingredients. Try it and you will find the difference.
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