18 C
New Delhi
Friday, April 3, 2020

Kanchipuram Idli- one of the best idli you can find anywhere

Must Read

These Countries Have No Confirmed Cases Of Coronavirus, Yet

The world is facing an unprecedented pandemic situation due to novel coronavirus, where almost one-third of the world is under lockdown....

How to Coronavirus-Proof Your Home During Lockdown and Beyond

Many countries including India are in a lockdown at the moment due to the novel coronavirus pandemic. We all know the...

1918 Spanish Flu in India is a Lesson in Fighting Coronavirus Outbreak Now

History is not just about correctly documenting our past but also learning from them. The last major pandemic that spread rapidly...

Coronavirus Quiz: Check Your Awareness About the Covid-19

Should you wear a face mask? Can you catch the virus from your dog? Put your Covid-19 knowledge to the test. Don't...

Originating from the city of Kanchipuram in Tamil Nadu, Kanchipuram Idli is one of the best variants among the different types of IDlis you can find in India. This is a simple step by step instruction for the dish you will enjoy and remember as one of your favorite snacks and even add to your lunch or dinner.

Recipe Ingredients for Kanchipuram Idli:

  • 1 cup (200 g) idli rice, soaked in water for 6 hours, drained
  • ¾ cup (150 g) split black lentils (urad dal), soaked in water for 6 hours, drained
  • Water, as needed
  • ¼ cup (4 g) fresh cilantro leaves (hara dhaniya), finely chopped
  • 1 tsp ground turmeric (haldi)
  • Pinch ground asafoetida (hing)
  • 1 Tbsp (15 g) ghee
  • 5 curry leaves (kadhi patta)
  • ¼ cup (36 g) mixed cashews (kaju) and raisins (kishmish)
  • 1 Tbsp (12.5 g) Bengal gram (split chickpeas; chana dal)
  • 1 Tbsp (15 g) ginger-chile paste (adrak mirch)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds (rai)
  • Salt, to taste

Recipe Instructions for Kanchipuram Idli:

Step-1: In a food processor combine the rice and black lentils. Grind together into a coarse paste.

Step-2: Add water to adjust the consistency—making it not too thick or thin, simply pourable.

Step-3: Cover and let ferment at room temperature overnight

Step-4: Whisk the rice-lentil mixture and add the cilantro, turmeric, and asafoetida. Stir well to combine

Step-5: In a skillet over low-medium heat, heat the ghee

Step-6: Add the remaining ingredients. Cook until the seeds begin to crackle. Add the mixture to the idli batter

Step-7: Stir well. Fill an idli mold with the batter. Steam for 10–12 minutes and serve hot with coconut chutney

More articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest article

These Countries Have No Confirmed Cases Of Coronavirus, Yet

The world is facing an unprecedented pandemic situation due to novel coronavirus, where almost one-third of the world is under lockdown....

How to Coronavirus-Proof Your Home During Lockdown and Beyond

Many countries including India are in a lockdown at the moment due to the novel coronavirus pandemic. We all know the...

1918 Spanish Flu in India is a Lesson in Fighting Coronavirus Outbreak Now

History is not just about correctly documenting our past but also learning from them. The last major pandemic that spread rapidly...

Coronavirus Quiz: Check Your Awareness About the Covid-19

Should you wear a face mask? Can you catch the virus from your dog? Put your Covid-19 knowledge to the test. Don't...

Did Prophetic Jofra Archer Predict India’s Lockdown of 21 Days?

For the uninformed, Jofra Archer the famous England cricket all-rounder is touted as a person whose past tweets predict major future...