KANJEEVARAM IDLI, KANJEEPURAM IDLI

Kanjeevaram or kanjeepuram idli is the speciality of the Temple town, Kanjeepuram.  It is made with pepper, cumin seeds, dry ginger powder.  If you want a nutty flavour to it, you can fry cashews and add to it.

Usually, it is made in plantain leaf cup or lotus leaf cup, but do not worry, if you do not have one, can make in the normal idli mould too.  You can use the leaf cup which is available for serving prasadam of pooja too.

Let us look at the recipe now:

Preparation time: Less than 10 mts, cooking time: 15 minutes, Serves: 2


Ingredients:

1 cup idli batter
1 tsp cumin seeds
1 tsp black pepper
1/2 tsp ginger powder or ginger paste ( i used ginger paste)
1 - 2 tsp oil
3 tbsp ghee
1 tsp mustard seeds
1 tsp urid dal
1 tsp chana dal
1 green chilli chopped
few curry leaves chopped

Method:

Step 1

Crush half the cumin seeds and black pepper and keep aside. 

Step 2

Heat oil/ghee in a kadai and add the mustard seeds, urid dal when it is done, add the curry leaves,chopped green chilli, crushed cumin pepper, whole pepper and cumin seeds. when it is done, add to the idli batter. fry the cashews add in the batter and mix well. add the remaining oil and ghee in the batter and the ginger powder or ginger paste too.

Step 3

grease a plate and pour the idli batter in it and steam cook for 10-15 minutes or till it is done.  cool it and cut into wedges and serve with chutney.  You can also make the same in a katori/wati or cylindrical shape as seen in the video.

hOW TO SERVE:

SERVE HOT WITH SAMBHAR AND CHUTNEY

http://youtu.be/NkM5S1oRDIc

http://youtu.be/sjtoHbTx8JA

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