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Raw rice – 2 cups

Urad dal – 1 cup

Methi seeds – 1/2 tsp

Ghee – 1/4 cup

Cumin seeds – 2 tsp

Pepper corns – 1.5 tsp

Dry ginger powder – 1/2 tsp

Curry leaves - few

SSP Asafetida/Hing – 1/2 tsp

Salt & water – As needed

Kanchipuram Idli

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  • Prep time : 12 Hrs
  • Cook time : 30 Min
  • Serves : 4

Soak rice, dal and methi seeds together for 4-5 hours. Grind them to a slightly coarse paste adding salt & required water. The batter should be thick.
Allow it to ferment for 12 hrs or overnight. The next day morning add jeera, pepper corns, ghee ,hing & curry leaves. Mix well.
Grease a tumbler with oil and line it with banana leaf. Pour the batter, fill it. Add water till half of the pressure cooker base and keep the tumbler inside it. Close it with a lid.
Steam it for 15 minutes. Check it with the back of a spoon. If it comes out clean, idli is done.
Serve hot with coconut chutney !

 

Source: Chitrasfoodbook




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