Kancheepuram idly | How to make Kancheepuram idly

By Subha Prakash  |  3rd Oct 2015  |  
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  • Kancheepuram idly, How to make Kancheepuram idly
Kancheepuram idlyby Subha Prakash
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

105

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Video for key ingredients

  • How to make Chenna

About Kancheepuram idly Recipe

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

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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