Take a look at more
. You may also want to try
Healthy Oats Cutlets
Best Rosemary Oatcakes
Easy Aloo Wadi
Rate This Recipe
1/2 kg - raw
1/4 kg -
1 - coconut, grated
100 g -
25 g - pepper
2 cups -
5 - red chillies, broken into pieces
10 g -
1/4 tsp -
1 tsp - chopped
25 g -
1 tbsp - oil/
1/2 tsp - baking soda
1 tsp -
2 tsp -
1 tbsp - curry patta leaves, chopped
How to Make Kanchi Idli
Soak rice for 15 minutes, drain water and dry on cloth in shade for 1/2 hour.
Prepare fine rawa out of it (send it to mill if possible) and keep it aside.
Soak urad dal for 4 hrs and grind it into fine paste.
Mix rawa, dal paste, chopped ginger and coconut gratings.
Dry fry jeera and pepper, prepare a course powder, and add this to above batter.
Heat 1 tbsp of oil/ ghee, add mustard seeds, hing and curry patta leaves.
When mustard seeds start to splutter, add urad dal, channa dal, red chillies and cashewnuts.
Fry till dal and nuts turn light golden colour and add this to the batter.
Add salt and mix the batter thoroughly and keep it overnight to ferment.
Next day morning, add curd and soda (if necessary, add water) and mix well.
Prepare idlis as usual (but it needs little more time to steam).
Serve kanchi idli with any chutney or sambar.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.