Kancheepuram Idli ~ for a weekend breakfast

    When I saw kancheepuram idli recipe on Chitra Amma's Kitchen, I decided to make it for our weekend breakfast. Chitra Amma, thank you so much for making for breakfast a yummy one. You all should visit Kancheepuram Idli recipe.           


Kancheepuram Idlis as written by Chitra Amma in her blog:

INGREDIENTS


Uddinabele/Uriddal/Split black gram dal - 1 cup
Hesarubele/dhuli moong dal/Green gram dal - 1 cup
Avalakki/Rice Flakes/Beaten rice - 1 tbsp
Menthe/Methi/Fenugreek seeds - 1/4 tsp
Idly rava ( broken par boiled rice )- 1 cup
Salt - 2 tsps
Sugar - 1 pinch

SEASONING INGREDIENTS
Ellina enne/Til ka kel/Sesame oil - 2 tbsps
Kaalu menasu/Black pepper - 2 tsps
Jeerige/Cumin seeds - 1 tsp
Kadalebele/Bengal gram dal - 1 tbsp
Hasiru menasinakayi/Chopped green chillies - 1 tbsp
Shunti/Chopped fresh ginger - 1 tbsp
Karibevu/Curry leaves - a few

METHOD

1. Wash and soak Uddinbele/uriddal, hesarubele/green gram dal, avalakki/beaten rice and feugreek seeds for one hour.
2. Wash and drain the idly rava and keep aside.
3. Grind the soaked lentil mixture till it becomes smooth and fluffy.
4. Add the drained idly rava and grind for two more minutes.
5. Blend the salt and sugar into the ground batter.
6. Store in a big container with a lid and leave it overnight for fermenting. The batter will rise to twice its volume after fermentation.

TO PREPARE THE KANCHEEPURAM IDLIES

1. Heat oil in a pan and add crushed black pepper and fry till it emanates a pleasant aroma.
2. Next add the cumin seeds.
3. Add bengal gram dal and fry till it is golden in colour.
4. Add chopped green chillies and fresh ginger.
5. Finally add curry leaves and pour the seasoning into the idly batter, and mix well.( cashew nuts or fresh coconut pieces can also be added to the seasoning).
6. Grease the banana leaf cups with ghee and fill the cups with the seasoned batter.
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Uddina Vade Recipe from Me:

Uddinabele/Uriddal - 1 cup
Kaalu Menasu/Whole Black Pepper: 1/2 tsp
Hasirumenasinakayi/Green Chillies: 1 (chopped into fine pieces)
Shunti/Ginger: 1 tsp (grated)
Tenginakayi chooru/Fresh Coconut: 1 tsp (finely chopped)
Kottambari Soppu/Coriander leaves: 1tbsp (chopped finely)

Method:
Soak Uddinabele/Uriddal in luke warm water for 1 -2hrs. Do not soak more than this.
Blend uddinabele with salt to a fine paste using minimal water. Mix rest of the ingredients.
Heat oil in a deep pan.
Wet your hands and scoop little batter and make a hole in the center. Dip it into the oil and fry both the sides till golden. Enjoy with your choice of sambar :)



Edited to add:

Sending this breakfast platter to :

Smita of Kannada Cuisine who is hosting MLLA -35 started by Susan of The Well Seasoned Cook

Priya of Mharo Rajasthan's Recipe is hosting  Bookmarked Recipes- Every Tuesday started by Aipi of US Masala.



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