Kancheepuram idly | How to make Kancheepuram idly

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By Subha Prakash
Created on 3rd Oct 2015
  • Kancheepuram idly, How to make Kancheepuram idly
Kancheepuram idlyby Subha Prakash
  • Kancheepuram idly | How to make Kancheepuram idly (19 likes)

  • 0 reviews
    Rate It!
  • By Subha Prakash
    Created on 3rd Oct 2015

About Kancheepuram idly

famous idly of divine town kancheepuram.... When we are bored up with regular idly in regular shape, we can try this.... Will come so soft.... Usually kacheepuram idly used be more coarse in texture... But i tried more softer idly in taste of kamcheepuram idly..

Kancheepuram idly is an authentic dish which is perfect to serve on all occasions. The Kancheepuram idly is delicious and has an amazing aroma. Kancheepuram idly by Subha Prakash will help you to prepare the perfect Kancheepuram idly in your kitchen at home. Kancheepuram idly needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kancheepuram idly. This makes it easy to learn how to make the delicious Kancheepuram idly. In case you have any questions on how to make the Kancheepuram idly you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Subha Prakash. Kancheepuram idly will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • How to make Chenna

Kancheepuram idly

Ingredients to make Kancheepuram idly

  • Par Boiled Rice - 2 cups Raw rice - 2 cups Urad dhal - 2 cup
  • Urad dhal - 1 tsp Chennai dhal - 1 tsp Cashewnuts
  • Green chillies - 2 Ginger - 1/2 inch Pepper - 1 tsp Cumin se
  • Turmeric powder - 1/2 tsp Curry eaves
  • Salt and pepper poweder - as needed

How to make Kancheepuram idly

  1. Soak rice and urad dhal overnight and grind urad dhal fluffy and soft, then grind rice coarsely, mix rice and urad dhall batter and allow to ferment overnight. Mix turmeric powder and dry ginger powder in the batter.
  2. In Kadai add ghee, season with mustard seeds, urad dhal, Chenna dhall, cashewnuts, Nicely Chopped green chilles, ginger, coarsely powdered pepper, Cummin seeds, curry leaves, coriander leaves,hing powder.
  3. Mix this with batter and steam it in idly mould, or in tumbler or in a big pan and then cut like cakes and serve....

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