Kanjeevaram Idly

Kanjeevaram Idly

Kanjeevaram Idly


I happened to taste this idly from my friends home. The taste was good like soft regular idly but the texture was like rawa idly. When you look at the recipe the ratio of rice to Dhall is 1:1. So this is a healthier version of regular idly which uses less ratio of dhall. This Black gram is very good for diabetic people so instead of giving regular idly this kanjeevaram Idly would be a good choice. Looks like I ll skip the regular idly hereafter.



Ingredients:
 
Raw rice- 1 cup
Black gram- 1 cup
Salt- as per taste
Oil- for sautéing
Pepper- 2 tbsp
Cumin seeds- 2 tbsp
Mustard- 2 tbsp
Fresh curd- 1 cup
Cooking soda- 2 pinch

Method:
Kanjeevaram Idly

Kanjeevaram Idly

  • Soak Rice and Dal together for 3-4 hours. Grind using wet grinder by adding little water.
  • Allow fermenting overnight. 
  • Heat a kadai with oil. Fry mustard, cumin and pepper.
  • To the fermented batter add pepper, cumin, soda, curd and mix well.
  • Steam in idli plates for about 15 min in medium flame and serve hot with chutney.
Kanjeevaram Idly


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