Kanjeevaram idli

Kanjeevaram Idli

Kanjeevaram Idli is a nutritious idli rich in urad daal . It tastes and looks very different from  the usual idli as the composition of rice and urad daal is totally different and additional spices are added for digestion as well to give a different flavour and texture to this idli. It is steamed in stainless steel tumblers , so the idli is like a long cup.This is best served with idli chutney powder usually prepared in all South Indian households which is my all time favourite. I

This is a modified version of Kanjeevaram idli and it is a tried and tested recipe.This idli is absolutely soft due to the addition of par boiled rice. 

To add some interest we can cut the idlis and serve as muffins:)

Ingredients:

Batter: -

·      Raw rice – ½ cup

·      Par- boiled rice – ½ cup

·      Whole dehusked Urad daal(white urad daal)- 1 cup

·      Salt- 2 tsp

        Tempering:

·       Thick Curd- 1 cup

·      Oil and melted ghee together- ¼ cup

·      Cumin (jeera)- 2 tsp

·      Black pepper – 1 tsp

·      Dry Ginger powder- 1 ½ to 2 tsp

·      Red chilli- 1

·      Asafoetida- ¼ tsp

·      Curryleaves

Method:

• ·       Wash and soak both the types of rice and urad daal in water for 4 hours. Plan in such a way that you start grinding in the evening time to make idlis next day.
• ·      Grind everything together in a mixie jar to a fine coarse thick consistency. Pour this batter in a big vessel and mix salt by hand. Close the vessel tightly with a plate.  Let it ferment for about 11 hrs.
• ·      After fermenting add curd and mix well. Close and keep aside for 2 hrs.
• ·      Meanwhile coarsely powder the jeera and black pepper.
• ·      Heat the oil and ghee together and add the dry spices one by one and sauté for a few seconds.
• ·      Add this to the batter after it is set with curd.
• ·      Grease muffin style steel cups/ steel glasses and pour this batter till ¾ th full.
• ·      Steam this in a pressure cooker for about 20 to 25 min till skewer inserted in the centre comes out clean.
• ·      Cool for about 5 minutes and slowly loosen the corners with a sharp knife and invert the idlis on a plate. Cut as muffins and put in paper cups for children.
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Please note:

Left over batter should be immediately refrigerated and can be used for 2 days.

Use whole urad daal only. I prefer to use equal quantities of ghee and oil together for flavourful idlis. It is left to you to decide. The consistency of the batter should be thicker like an idli batter. If the weather is hot, then lower the time required for fermenting.

Please do remember that cow’s ghee is very nutritious and is rich in vitamin A and improves absorption and assimilation of minerals in the food. People who already have high cholesterol and suffer from obesity should be cautious in using ghee. Moderation is the key and do not eradicate ghee completely from your diet.