Tuesday, September 09, 2008

Kanjeevaram idli

This recipe is adapted from Mallika Badrinath's Tiffin Varieties.

What you need:

Idli rice/parboiled rice - 1 cup
Urad dal - 1 cup
Black peppercorns - 1 tsp, heaped and crushed lightly
Cumin seeds - 1 tsp, heaped and crushed lightly
Sour, thick curd - 1 - 1.5 cups
Ghee - 2 tsp
Sesame oil - 3 tsp

Soak the rice and dal together in plenty of water for 3 hours. Drain all the water and grind to a thick, rawa consistency. Let it ferment overnight. Refrigerate until you are ready to use.
Just before steaming, add in all the other ingredients and mix well. Steam in an idli mould.
Serve with sambar/chutney/ molaga podi.

What I think of this recipe:
It is very soft - softer than regular idlis, most probably because of the curd and oil added to it. The texture is somewhere between that of rawa idli and regular idli. Taste wise, the only difference between this and a regular idli is the spiciness that comes from the pepper and the mild flavour and smell from the cumin.
What my little girl thinks of this recipe:
"Amma, don't make idli with this mavu (batter). Make it with white mavu."
That said, she ate it without further comment. For now, Iam content with that.


Divya said...

Hey this looks very nice, and seems easy too. Molagai podi must have been an ideal combo!

Prema Sundar said...

Though Iam from Tamilnadu I never had a chance to taste this kanjeevaram idlies. heard a lot abt it tough... looks nice.

Sireesha said...

Delicious and comfort food......

jayasree said...

I usually make this idli using the regular batter with seasonings added to it. Let me try this version.

notyet100 said...

looks yum...