Sunday, 30 October 2011

Kaanjeevaram Iddli


• 1 cup Rice
• 1 cup Urad Dal
• 1/2 tsp Pepper
• 1/2 tsp Jeera
• 1/2 cup Coconut
• 2 tbsp Oil
• 1/2 tsp Channa Dal
• A pinch of Hing
• A pinch of Turmeric
• 3/4 tsp Salt
• Green Chilli
• 1/2 inch Ginger
• A few Curry leaves

How to make Kanjeevaram Idli

• Soak the rice and urad dal in water for a few hours. Then, wash and grind into a coarse batter adding enough water. Keep it to ferment overnight.
• In the next morning, heat oil in a pan and add the rest of the ingredients, fry a bit, and then mix into the batter along with the salt. The batter will be thick.
• After that, steam in idli moulds or greased plate for almost 10-20 minutes.
• Serve hot with tomato chutney or sambhar.

(By:Santhosh Mohanan)

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