Kanchipuram Idli

Recipe by
Total Time:
8.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • 1.5 cups - rice
  • 1 cup - urad dal
  • 2.5 tsp - fenugreek (methi)
  • 2.5 tsp - whole black pepper
  • 2.5 tsp - cumin seeds
  • 1.25 tsp - asafetida
  • 2.5 tsp - dry ginger
  • 1/3 cup - curd
  • ½ cup - ghee
  • salt to taste

How to Make Kanchipuram Idli

  • Soak the rice, dal and fenugreek in water for 2 hours. Drain.
  • Grind the mixture into a paste.
  • Add as little water as is necessary to facilitate grinding.
  • Grind the pepper, cumin seeds, asafoetida into a fine powder.
  • Cut the ginger into small pieces.
  • Add spices, ginger, salt, curd and ghee to the paste.
  • Mix thoroughly and allow the mixture to stand for 12 hours.
  • If necessary, add sufficient water to make the dough pourable into idli plates or steamer cups.
  • Steam for 30 mins.
  • Serve with chutney.

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