Brought up in a South Indian family, Idli was and is our hot favourite, tasted divine specially with the sambhar and chutney our mom made. Me and my sister would always go for idli any day over pizza or pasta. When we were much younger we always called this Cake idli. So I started trying my hand on making this Kanjivaram Idli my mom made with such ease. My better half loves to eat home cooked food and try new cuisines and his knowledge of idli is the simple Idli. Kanjivaram idli is something new and out of this world name for him. So following my mom's footsteps, I made the idli using the same process my mom always did remembering from watching her whilst sitting on the kitchen counter while she cooked.
The procedure she used was simple and time tested, so there is nothing to worry but just start cooking even if you are an amateur cook.
Things you need are ready available in all supermarkets.
1 cup Rice1 cup Urad Dal1/2 tsp Pepper 1/2 tsp Jeera 1/2 cup Coconut 2 tbsp Oil 1/2 tsp Channa Dal A pinch of Asafoetida A pinch of Turmeric 3/4 tsp Salt Green Chilli 1/2 inch Ginger A few Curry leaves |
Just follow this procedure step by step and you are sure to get the best soft white fluffy idlis in town. |
| Soak the rice and urad dal in water for a few hours. Then, wash and grind into a coarse batter adding enough water. Keep it to ferment overnight. The next morning, heat oil in a pan and add the rest of the ingredients, fry a bit, and then mix into the batter along with required salt. The batter should be thick. After that, steam in idli moulds or greased plate for almost 10-20 minutes. But i would strongly recommend big plates for steaming as it is awesome to cut into the idli just like a cake. Serve hot with tomato Chutney or homemade sambhar. Hope some of you try this South Indian delicacy and let me know if it tasted as good as it always did. |
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