Kanchipuram Idli

KanchipuramIdli is different from plain and white basic idli. It is a colorful and seasoned idli. The spices are gives amazing and flavor to the idli. This is also offered as prasadamin some temples. Kanchipuram Idli is another version of idli which is loaded with peppercorns and other spices like ginger, cashews and curry leaves which makes the idli taste unique and delicious. Most often eaten at breakfast or as a snack, idlis are usually served in pairs withchutney, sambhar, or other accompaniments. Idli is a traditional breakfast in south Indian households. Idli is savory cake ofSouth Indiathat is very popular throughoutIndia. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting offermentedblack lentils(de-husked) andrice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Preparation Time: 3-4 Hours Cooking Time: 20 Minutes Servings: 10 Idlis Category: South Indian Cuisine Recipe Source: Tarla Dalal Ingredients: 1/2 Cup Black Split Lentils (Skinless)/ Urad Dal 1/2 Cup Rice 1/2 Tbsp. Bengal Gram/ Chana Dal 1/3 Cup Sour Curd/ Khatti Dahi 4-5 Cashews, Chopped 1 Green Chili, Chopped 2 Tbsp. Coconut, Grated 1/2 Tsp. Ginger paste 1/4 Tsp. Black Pepper Powder 3-4 Curry Leaves 1 Tbsp. Ghee Salt to Taste Oil for Greasing
Instructions: Wash and soak the lentils and rice together for 4-5 hours. Soak the chana dal separately. Grind them rice and urad dal together till to coarse paste with little water. Keep aside this paste for ferment in a warm place at least 6-8 hours or overnight. Combine all ingredients together in large bowl and mix well. Grease the idli mold with oil and add spoonful batter in each mold. Steam for 12-15 minutes on medium flame and serve hot with sambhar or chutney. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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