Sunday, June 23, 2013

Kancheepuram idli

½ cup black dal / urad dal
½ cup rice
1 cup idli rava
2 tbsp thick beaten rice/poha
4 tbsp Yogurt
1 tsp fenugreek seeds
2-3 tbsp ghee
1 tsp cumin seeds
1 tsp crushed pepper
1 tbsp grated ginger
2 Tbsp chana dal

1) Soak the dal, rice, idli rava, thick beaten rice, fenugreek seeds for 4-5 hours. Grind it into a batter by adding water. Note: Consistency should be thicker than Dosa batter. Mix with yogurt and allow it to ferment for 8-10 hours in a warm place.
2) Take a plate/bowl that fits into a steamer or pressure cooker and line it with plastic cling wrap. Note: the sides should be at least 5 cms high.
3) Heat ghee in a skillet. Add cumin seeds, ginger, pepper, chana dal. Allow it to splutter. Add this to the batter and mix. Check for salt.
4) Pour the batter into the cling wrap lined bowl to a depth of 1 cm.
5) Get 2-3 cups water boiling in a the pressure cooker. Place the bowl/plate in it. Cover and steam for 15 mins on medium heat. Note: Do not use weight if steaming with a pressure cooker.
6) Remove the pressure cooker lid, pierce a fork through the idli. If nothing sticks to the fork - consider it done. Allow it to cool for a minute. Remove the idli from the bowl along with the cling wrap. Cut it into pieces.
Serve with coconut chutney.

Tip: If the batter cannot ferment well due to cold weather- add a tsp of baking soda to the batter just before making idli.

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