/ uddina kaalu 3/4 cup
Urad dal / black gram / uluthamparuppu / minapappu / uddina bele 3/4 cup
|2.||Idli rice / salem rice 1 cup|
|3.||Raw rice 1 cup|
|4.||Cooking soda / sodium-bi-carbonate 1 pinch|
|5.||Ghee 2 teaspoons|
|6.||Mustard seeds 1 teaspoon|
|7.||Cumin seeds 1 teaspoon|
|8.||Dry ginger powder 1 teaspoon|
|9.||Black pepper 1 teaspoon|
|10.||Asafoetida / hing 2 pinches|
|11.||Coriander leaves 1/4 bunch|
|12.||Fresh coconut - small piece|
|13.||Green chilies 3-4 or to taste|
|14.||Salt to taste|
Soak urad-whole in water. Keep aside for 5-6 hours.
The color of urad-whole changes after soaking.
and soak idli rice and raw rice together.
Keep aside for 5-6 hours.
you will use mixie, here is how
to make idli batter in mixie.
Grind urad till the paste becomes fluffy and gets small bubbles.
Grind the idli and raw rice to a rava-like paste.
Mix both the paste thoroughly.
Cover the utensil and set it aside, in a warm place, for 8-10 hours, for the mixture to ferment.
Fermented batter is shown in the photo.
Add cooking soda and salt to the fermented mixture. Mix.
- Heat ghee.
- Add mustard, pepper corns and cumin.
- Fry till cumin turns to golden brown.
- Add ginger powder and asafoetida. Mix.
- Switch-off the stove. Keep aside to cool.
Add the cooled seasoning to the fermented paste. Mix.
coriander, chilies, and coconut.
Add to the paste. Mix.
Kanchipuram idli batter is ready.
Heat about 2-and-1/2 cups of water in the idli
Pour batter into each plate. The quantity of the batter should depend on the width and depth of the plate.
Shake the plate, so the batter spreads evenly.
Do not fill a plate completely, because the batter may rise and overflow during cooking.
Place the plates in the idli stand.
Place the idli stand in the cooker, when the water begins to boil.
Close the cooker lid.
Set the flame to high.
Set the flame to medium, when the cooker begins to whistle.
Steam for about 15 minutes.
the idli stand from the cooker.
Keep aside the plates for a few minutes to cool.
Dip a spatula in water and insert the spatula at an edge of the idli and move the spatula around the edges of the idli to loosen it.
To remove the idli from the plate, insert the spatula at the base of the idli and lift it.
idli is ready.
Eat or serve with coconut and or onion chutney.
|1.||Coarse grind the pepper corns and add it to the seasoning, because such pepper mixes well with the batter.|
|2.||Use idli moulds if you do not have idli plates.|