Thursday, December 13, 2012,4:18 AM
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PrintKANCHEEPURAM IDLI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the parboiled rice and black gram dal in water for 3 hours.
- Grind the rice and black gram dal to a coarse batter.
- Add the asafoetida powder, crushed peppercorns, ginger, cumin seeds and salt and allow to ferment for 24 hours. The batter should become sour.
- Heat the oil and ghee in a pan and add the curry leaves. Remove from the heat, pour into the idli batter and mix well.
- Smear oil over the container pan of a pressure cooker. Pour in the batter and pressure-cook without the weight for 15 - 20 minutes or until done.
- Cut into triangles. Serve hot with coconut chutney.
INGREDIENTS
- 225 grams parboiled rice
- 150 grams black gram dal
- 50 ml Cooking oil
- 50 ml ghee
- ½ teaspoon asafoetida powder
- 1 teaspoon crushed black peppercorns
- 1 teaspoon ginger powder
- 1 teaspoon cumin seeds
- Salt to taste
- A few curry leaves
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