Idly was probably the best breakfast during my childhood days but that craving only lasted till I passed out of College. I have heard of Kushboo Idlis and Mallipoo Idlis but never Kanjeevaram Idlys. Infact, the first time I ever tasted these Idlys were a few years ago when my Mother-Inlaw prepared these and sent. At the first instance, I did not like it much probably because of the Pepper corns in it but later began to appreciate the flavour and the shelf life. Not to forget, Kanjeevaram Idlys are the best during travel as the shelf life is atleast 2 days.
Recently, Aunty Gita and I spoke about this recipe and I had to try it someday throwing away my negative thoughts about it. And guess the result....it turned out just AWESOME and I love it.
Ingredients:
1 cup Raw rice
1 cup Boiled rice
1 whole cup Black gram dal
1 tsp fenugreek seeds
1 tsp Pepper corns
3 - 4 pieces Dry ginger
Small piece Asafoetida
1 tsp Cumin seeds
Few Curry leaves
4 tbsp Gingely oil
3 tbsp Ghee
2 pinches of cooking soda
Salt to taste
Method:
1. Soak both the rices, black gram dal and fenugreek seeds in water for atleast 4 hours
2. Drain the water and grind coarsely. Add salt.
3. Break dry ginger in to small pieces and add it on the top of the batter
4. Mix ghee and oil together & heat it in low flame. Add asafoetida, pepper, cumin seeds and curry leaves to the oil
5. Pour the above mixture on the top of the batter. Close it with a lid and keep it overnight for fermantation.
6. Next morning, mix the batter adding cooking soda and enough water. It should be of ordinary idly consistency
7. Take a round cake tray or cooker attachment and greece it with ghee
8. Pour the batter in to the tray and steam it for 45 minutes to an hour
9. Remove from the stove and let it cool. Cut it into pieces.
10. Enjoy this delicacy with Idly Chilli Powder or any chutney of your choice.
11. You can also steam these idlys in a nomal idly mould
This is an entry to Announcing "Serve It Series"...Serve It - Steamed and Denny's Page
