Kanchi Idli

Recipe by
Total Time:
4-8 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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Ingredients

  • 1/2 kg - raw rice
  • 1/4 kg - urad dal (without husk)
  • 1 - coconut, grated
  • 100 g - channa dal
  • 25 g - pepper corn
  • 2 cups - curd
  • 5 - red chillies, broken into pieces
  • 10 g - jeera
  • 1/4 tsp - hing
  • 1 tsp - chopped ginger
  • 25 g - cashew nuts
  • 1 tbsp - oil/ ghee
  • 1/2 tsp - baking soda
  • 1 tsp - mustard seeds
  • 2 tsp - urad dal (split)
  • 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.

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