As the name suggests this preparation has originated from the famous Silk town of Kanjeepuram. The rich silk from this town is interwoven with delicate gold threads. This intricate style of making sarees has given this town, a special place on the world map. Interestingly the Kanjeepuram idlis too speak off the town’s art in blending the simple ingredients, to give the soft white steamed cakes, a rich appeal and lovely taste.
This, I would suggest, is an attractive dish that you can serve to impress your guests, with a South Indian delight!
- 3 cups rice
- 1 ½ cups split black gram /urad dhal
- 1 tsp dry ginger powder
- 1 tsp pepper
- ½ tsp cumin seeds
- ½ tsp asafoetida/hing
- Few curry leaves
- 6tsps cooking oil
- 2tsp ghee/clarified butter
- Salt to taste
- Rinse and soak the rice and urad dhal separately in water for 4-6 hours.
- Grind it coarsely. The rice and urad dhal have to be ground separately and then mixed well together.
- Add asafoetida and salt to it.
- Keep the batter overnight for fermentation.
- Fry pepper, cumin seeds and curry leaves in oil and ghee. Add this to the fermented batter.
- Add ginger powder and mix well.
- Coat the idli stand with oil and pressure cook for 5 minutes on medium flame, without the pressure cooker weight.
- Your Kanjeepuram Idlis are ready to serve. Savour it piping hot with chutney, sambar or idli podi(gun powder).
Makes: 25 idlis
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