The other day, Priya my neighbor had given this recipe of a traditional dish called 'Kanjeepuram idly', a soft white mildly spiced idly which I really liked. Thank you Priya for sharing your paati's recipe. Later, I learnt from my mother in law that, in her mother's place they have a practice of making a special type of idli on diwali called 'Maraka idly' which shares the batter recipe with the kanjeepuram idli. The interesting part about maraka idlis is that these giant idlis are prepared in large bronze pot shaped vessels, with the help of big muslin cloth in which the batter is poured and steamed. ' However, the seasoning for kanjeepuram idly is so aromatic while maraka idli has a usual tadka. For me, practically kanjeepuram idli is what I prefer.
Ingredients:
1. Raw
rice – 1 cup
2. Boiled
rice – 1 cup (preferably idly rice)
3. Urad
dal – 1 cup
4. Gheel
– 2 tbsp
5. Cumin
seeds – 1 tsp
6. Crushed
pepper – 1 tsp
7. Dry
ginger powder – 1 tsp
8. Curry
leaves – 1 sprig
9. Salt
as per taste
10. Baking
soda – ½ tsp
Method:
Step 1: Wash and soak rice (both
the rice together) and dal separately for 2 hours. Grind the dal with enough
water first and then the rice. Mix thoroughly both the batter together with
salt to in pouring consistency. Leave this overnight for fermenting.
Step 2: Grease dhokla plates or large circular plates with oil to make short cylindrical idlis. Heat water in the steamer or idli pot.
Step 2: Grease dhokla plates or large circular plates with oil to make short cylindrical idlis. Heat water in the steamer or idli pot.
Step 3: Now, heat ghee in a tadka
pan, splutter cumin seeds, add crushed pepper & dry ginger powder and throw
in curry leaves. Be careful not to burn the tadka.
Step 4: Put the tadka over the
batter and mix well. Add the baking soda and mix well again.
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