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Kancheepuram Idly recipe

posted 14 Jul 2012, 03:06 by R A   [ updated 16 Jul 2012, 08:28 ]
Boiled rice 1 cup 
Urud dal 1 cup
Raw rice 1 cup
Ginger 1" piece
Pepper corn 1 tspn
Jeera 1 teaspoon
Asafoetida 1/2 teaspoon
Ghee 5 tablespoon
Gingely Oil 5 table spoon
Curry leaves
Salt to taste

Soak rice and dal for 1 hr. Grind into coarse paste. Add salt. Allow it to ferment for atleast 10 hrs. Grind ginger, pepper, Jeera coarsely. Mix that paste along with asafoetida, curry leaves, oil. and melted ghee to the batter and mix well. 

This idly will become very fluffy, so donot keep it in idly plates. Put it in small cups, (add the batter only up to half of the cup). Steam it for almost 20 to 25 cups. Or you can pour the batter into plates and steam it.