Go Back

Kanjeepuram Idli Recipe

Ingredients
  

Ingredients

  • Raw Rice / Pacharisi - 2 cups
  • Urad Dhal/ Ulundamparuppu - 1 cup
  • Methi seeds/ Vendhayam - 1 tsp
  • Curd/ Yogurt - 1/2 cup
  • Powdered Ginger-1/2 tsp
  • Cumin Seeds/ Jeeragam - 1 tsp
  • Hing/ Asafoetida-1 pinch
  • Broken Cashew Nuts - 3 tbs
  • Ghee-2 tbs
  • Pepper-1 tsp
  • Salt-to taste

Instructions
 

Procedure

  • Wash and soak rice, urad dhal and methi seeds for 4-5 hours.
  • Grind to a thick batter in wet grinder.
  • Add 1 tbs ghee, pepper, cumin, curd, salt, asafoetida, dry ginger powder and mix well.
  • Allow it to ferment for 5-8 hours.
  • Roast the cashew in remaining ghee and add it to the fermented batter and mix well.
  • Grease small tumblers or ramekins and pour batter to fill it to half.
  • Steam cook for 10-15 minutes or until a tooth pick inserted comes out clean.
  • Allow it to cool slightly.
  • Run a knife along the sides to loosen the idli.
  • Invert and tap to remove it from mould.
  • Serve it hot with coconut chutney.