Kanchipuram idly recipe
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Let see how to Cook authentic tamil food Kanchipuram idly recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Rice - 1 cup
- Par boiled rice - 1 cup
- Black gram (Uluthamparuppu) - 1 cup
- Black pepper – 2 teaspoon (tsp)
- Cumin seed - 2 teaspoon (tsp)
- Asafoetida (Perungayam) - 1/2 teaspoon (tsp)
- Ghee - 1 table spoon
- Finley chopped curry leaves - 2 teaspoon (tsp)
- Finely chopped coriander leaves - 2 teaspoon (tsp)
- Turmeric powder - 1 teaspoon (tsp)
- Finely chopped green chili - 8
- Grated ginger ginger - 1 inch
- Broken cashews - 2 teaspoon (tsp)
- Raisins - 3 teaspoon (tsp)
- Salt - to taste
PREPARATION:
- Soak rice, par boiled rice, black gram for 6 - 8 hours.
- Strain the water and grind them into a batter add water as needed. Add salt and keep aside the batter for 8 - 10 hours for fermenting.
- In a pan heat ghee, now add the black pepper and cook for 1 min. Now add the cumin seeds and fry for a min. Cool them, grind it to a paste and add it to the batter.
- Heat the same pan with left over ghee, add cashews, turmeric powder, asafoetida , curry leaves, ginger, green chili, fry them for 1-2 min. Add them and mix them to the batter.
- Spoon batter onto an idli (idly) stand.
- Heat water in idli (idly) cooker, and place stand in.
- Steam for 5-7 minutes.
- Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlies are done.
NOTES:
- Total Preparation Time : Soaking Time: 7-8 hour (Grinding: 30 minutes, Fermenting: 7-8 hours,Steaming: 7-8 minutes per round.)
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