TASTY AND DELICIOUS RECIPES

Wednesday, August 26, 2009

KANCHEEPURAM IDLI

Raw rice – 2 cups
Whole black gram – 2 cups
Oil – 5 tblsp
Ghee- 4 tsp
Whole black pepper – 2 tsp
Thick curd – ½ litre or 500 gms
Cooking soda – ¼ tsp
Cumin seeds – 2 tsps

Soak dhal and rice together for 3 hours. Grind this after soaking till it reaches a coarse consistency. Batter should be thick preferably. Allow it to ferment for 10 -5 hours. Bafore pouring the batter into idli plates for steaming, add oil, ghee pepper, cumin seeds, curds and soda to the batter.

Grease idli plates and pour batter as in normal idlis but a bit thicker. Steam till the idli is cooked. This will take approximately 35- 45 minutes. Serve hot along with idli chilli powder or Milagai podi (in Tamil).You can make plate idlis if you want to add excitement to your idlis. Instead of the normal idli plate.
Taste These Varieties :

IDLI BURGER

CORN IDLI

IDLI UPPUMA

GREEN GRAM DHAL IDLI

SWEET IDLI

RICE FLAKES IDLI (AVAL IDLI)

MASALA IDLI

RAVA IDLI

PLAIN IDLI

Click Here For INDIAN CHUTNEY RECIPES

SWEET IDLI

Sooji (rava) – 125 Gms
Urad dhal – 75 Gms
Elaichi powder – ½ tsp
Grated coconut – ½ cup
Cooking soda – a small pinch
Dry dates – 1 tblsp, finely chopped
Dry grapes – 1 tblsp
Milk (fresh) - ¾ cup
Ghee – 1 tblsp
Sugar (powdered) – ¾ cup

Soak dhal in required amount of water for 3 hours. Grind Urad dhal into a fine frothy paste and keep it aside for 8 hours after adding salt. Fry rava in ghee till it turns light brown. Mix this with dhal and soda and if required a bit more of salt. Add grated coconut, elaichi powder, sugar, dry grapes, and chopped dates along with milk and keep aside for about half an hour. Grease the idli plates with oil or ghee. Pour the mixture over them and steam cook until thoroughly cooked.

Serve hot with chutney for a delicious hot ‘n sweet idli.
Taste These Varieties :