Monday, July 30, 2012

Kanjeevaram Idli

The humble South Indian breakfast  the idli has an interesting avatar, a colorful, seasoned idli  the Kanjeevaram idli.. A slight variation from the usual idly. The seasoning  the cumin seeds, Ginger powder , flavor of asoefotida and pepper gives a distinct flavor and nice taste to this idly. It is very delicious and easy to prepare. 

Raw rice - 1 cup
Parboiledi rice - 1 cup
urad dhal - 1 cup
For seasoning
Pepper - 1 tsp.
Jeera - 1 tsp.
Broken cashews - 2 tablespoon
Ginger - 1/2" piece
Chopped green chilli – 3 no
Curry leaves – few
Asafoetida - 1 pinch
Salt - as per taste
Ghee - 1 ladle
Wash rice and dhal and soak in water separately for 2 hours.
Grind the rice to a coarse batter as of rawa consistency. Add salt and mix rice and dhal together and allow it to ferment for atleast 8 hours or overnight.
Next day, heat ghee in a pan, Crush pepper and jeera to a coarse powder and also crush the ginger, hing, fried cashews, curry leaves and fry for a 10 seconds. Add this mixture to the batter and stir the batter well
Now the Kanjeevaram idly batter is ready. Pour the idly batter in the idly plates and cook it.

Coconut Chutney: 
Coconut shredded-1 cup
Roasted channa dal- 43tbsp   
Tamarind- Small piece
Green chilli-3
Salt-asper taste
mustard seeds-1 tsp
Urud dal- 1tsp
Hing- ½ tsp
Oil- 1 tsp
Curryleaves- few
1. Take coconut, pottukadalai, chillies , tamarind and salt and Grind all the ingredients in the mixer.
2. Heat oil. Add mustard seeds and when it splutters add urad dal, hing curryleaves. Add the seasonings to the chutney. Mix well. Chutney is ready. Tasty and fluffy Kanjeevaram idli ready to be had with chutney