Monday, June 21, 2010

Kanjeepuram Idli


Par boiled 3 cups
Urad dhall 1.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons

Method :

  • Rinse and soak par boiled rice and urad dhall in water for 2 hours.
  • Grind the above coarsely and add hing and salt to this.
  • Keep it overnight so that this will ferment.
  • Fry pepper, cumin seeds, and curry leaves in oil and ghee.
  • Add this to the flour. Add dried ginger powder and mix everything together.
  • Coat a flat vessel with oil, and pour the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight


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