Kanchipuram Idli

I love soft and spongy idlis for breakfast...if there is chutney and sambhar along with it then nothing better than that!!! Perfect south Indian breakfast!! :)

At my home, we prepare some traditional Goan gravies to go with dosa and idli for breakfast apart from sambhar or chutney. They are White Peas gravy, Masoor Dal Gravy, Black Eyed Peas Gravy and some more like Prawns with potato gravy :)

I tried this time perfect spongy Kanchipuram idlis..so soft...they melt in mouth :) I had not got much success with perfect idlis until recently I started making perfect soft idlis...well, practice makes u perfect rt!!

I prepared these idlis with peanut chutney and potato sambhar..turned yummy combo .
Do try these idlis with any sides you like and enjoy!!!




Ingredients:
  • 1 & 1/2 Cup Basmati Rice ( You can use Sona Masoori too)
  • A handful of Poha / Flattened Rice
  • 1 Cup Urad Dal (Split)
  • 1 Tsp Methi seeds
  • Salt as per taste
  • 3/4th Cup Idli Rava

For Tadka:
  • 1 Tbsp Ghee / Clarified Butter
  • A pinch of Asafoetida
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 6 Curry Leaves, finely chopped
  • 1 Tsp Toor Dal / Split Pigeon Peas




                          
Method:
  • In a bowl soak Rice along with Poha for 6 hrs.
  • In a separate bowl, keep Urad dal along with methi seeds to soak for 6 hrs.
  • Grind both the contents separately in a mixer grinder with little water. Make sure you grind them coarsely and not smooth batter.
  • Now mix both the batters in a bowl, add idli rava to this along with salt.
  • Let it ferment overnight.
  • In a pan, add ghee, when its hot add all the ingredients mentioned under for Tadka and let them splutter for 1 - 2 mins.
  • Add this to idli batter.
  • Grease your idli molds with oil.
  • Pour in batter in molds and steam in a pressure cooker without weight for 10 mins on a flame between medium and high. Then for the next 10 mins between medium and low.


  • Let the idlis cool down before you take out soft idlis.
  • Serve with any sides of your choice.



Tips:
  • Any idli molds would work fine. I used traditional Steel Cups which I had at home to use as molds.
  • If you grind both the batters separately and then mix it, then the idlis will have a nice flavor.

Enjoy Eating :)
Prasanna Hede
Prasanna Hede

2 comments:

  1. The Idlis are looking super yumm.. U rock..

    www.flavoursunlimited.blogspot.com

    ReplyDelete