Kanchipuram Idli

July 6th, 2009 Author: Vaibhavi



Par-boiled rice 2 cups
Rice 1 cup
Urad dal 2 cups
Black peppercorns 1 tsp
Cumin seeds 1 tsp
Ginger 1/2″
Asafoetida 1/4 tsp
Kadipatta leaves 8-10
Green chilly 2-3
Cashew nuts 6-8
Ghee 1 tbsp


How to make Kanchipuram Idli:

Soak both rice and dal separately for 4 hours.

Wash and grind into a coarse batter.

Add salt and mix finely.

Keep to ferment overnight.

Next day in a small pan heat 1 tsp ghee and fry peppercorns and cumin seeds slightly.

Make fine paste and add to the idli batter.

Chop green chilly, ginger, asafoetida and kadipatta finely.

And add to the batter with cashew nuts pieces and ghee.

Again mix the batter finely.

Apply oil to idli mould and steam idli for 10-12 minutes or till done.

Serve hot with coconut chutney.


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