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Home>>South India>>Tamil Nadu>>Cuisine>>Kancheepuram-Idlis

Kancheepuram idlis

Kancheepuram Idli

Ingredients
Kancheepuram idlis, Kancheepuram idlis cuisine, Kancheepuram idlis Recipe, Kancheepuram idlis South India cuisine
  • 2 cups boiled rice
  • 2 cups whole blackgram husked
  • Salt 3 tsp
  • Oil 5 tblsp
  • Melted ghee 4 tsp
  • Whole black pepper 2 tsp
  • Cumin seeds 2 tsp
  • Fresh thick curd half litre
  • Cooking soda few pinches
  • Yield: 30 idlis

Method

  • Soak dhal and rice together for 2 to 3 hours.
  • Grind till coarse semolina consistency.
  • Batter should be thick. Do not add extra water.
  • Allow to ferment till next day.
  • Before steaming add oil, ghee, pepper, cumin, curd and soda, to the batter.
  • Grease big cooker and pour batter for 1-inch thickness.
  • Steam till it is cooked. (Approx. for 30 to 40 minutes).
  • Serve hot along with Idli chilli powder.  
 

 More Cuisine in Tamilnadu

>> Curd Rice

>> Keerai Masial

>> Lemon Rice

>> Masala Vada

>> Pal Payasam

>> Prawn Chilly Masala

>> Chicken Chettinad

>> Kancheepuram Idlis

>> Rawa Dosa

>> Coconut Kozhambu

>> Potato Kuttu

>> Rice Usili

>> Idli Upma

>> Milagu Vadai

>> Egg Plant Biryani

 

More Information About Tamilnadu

 
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