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Kanjipuram Idli

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  • 1 cup Green gram dhal
  • 1 cup Black gram dhal
  • 1 tsp Cumin seeds
  • 2 tsp Black pepper
  • 1/2 inch Ginger
  • 5 Green chillies
  • a few Cashewnuts
  • a few Curry leaves
  • a pinch of Turmeric
  • a pinch of asafoetida
  • as desired Salt

Directions For Cooking

  • Soak both the dhals together for 6 hrs. Drain the dhals and grind it into a smooth batter with less amount of water.
  • Add salt to taste and allow the batter to ferment for 6 to 8 hours.
  • Heat ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and grind coarsely. Add the ground powder, roasted cashew nuts, turmeric powder, asafoetida, curry leaves, ginger and green chilies and mix it with the batter. Add chopped coriander leaves just before steaming the Idlis.
  • Grease idli plates and then pour the batter and steam them for 15-20 minutes.
  • Serve hot with ginger chutney.

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