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Kancheepuram Idli 

Ingredients 

  • Yellow Split Moong Dal - 1 cup
  • Urad Dal - 1 cup
  • Black Pepper - 2 tsp
  • Cumin Seeds - 2 tsp
  • Asafoetida - 1/2 tsp
  • Ghee - 1 tbsp
  • Curry Leaves - 2 tsp finely chopped
  • Coriander Leaves - 2 tsp finely chopped
  • Turmeric Powder - 1 tsp
  • Green Chillies - 5 to 8 finely chopped
  • Ginger - 1 inch piece grated
  • Cashew Nuts - 2 tsp broken into small pieces
  • Raisins - 2 or 3 tsps
  • Salt - To Taste
Method  
  • Soak the Moong Dal and Urad Dal together for 6 hrs. 
  • Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.
  • Add salt to taste and allow the batter to ferment for 6 to 8 hours. 
  • Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter. 
  • Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter. 
  • Add chopped coriander leaves just before steaming the idlis. 
  • Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis. 
Serve hot with coconut chutney and sambar.
 
South Indian dishes
   
 
 
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