Recipe for Kanjivaram Idly (Updated)
Soak Boiled Rice and Urud Dal in 2:1 ratio for 3 to 4 hours along with vendhayam 1tsp. Grind to coarse type to idly batter consistency. Allow to ferment for 8 hours. In a wok, add Nallennai (5 to 10 tsp) or Ghee, splutter Urud-dal, Channa-dal, Powdered Dry Ginger, Pepper and Jeera. Saute for 1 min in medium flame, then add Asafoetida, saute and pour over the batter. Now add Curryleaves and chopped coriander leaves and mix well. Steam boil in Idli Cooker for 20 mins and serve hot with your favourite Tomato Chutney.
Soak Boiled Rice and Urud Dal in 2:1 ratio for 3 to 4 hours along with vendhayam 1tsp. Grind to coarse type to idly batter consistency. Allow to ferment for 8 hours. In a wok, add Nallennai (5 to 10 tsp) or Ghee, splutter Urud-dal, Channa-dal, Powdered Dry Ginger, Pepper and Jeera. Saute for 1 min in medium flame, then add Asafoetida, saute and pour over the batter. Now add Curryleaves and chopped coriander leaves and mix well. Steam boil in Idli Cooker for 20 mins and serve hot with your favourite Tomato Chutney.
