Aug 3, 2011

Restaurant style Kanchipuram Idli

Restaurant style Kanchipuram Idli

Makes: 8
Serves: 3 - 4

You will need

Sufficient idli batter for 8 idlis (Mix with 1/4 teaspoon turmeric powder)

Clean banana leaf. Smoke this leaf on flame for a few seconds so that it becomes flexible and easy to fold.

Cut banana leaves into 9 - 10 cm pieces ( 16 pieces required for 8 idlis)

For seasoning:

1 tablespoon ghee
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 teaspoon chana dal
1 spring curry leaves, finely chopped
2 pinches hing (asafoetida)
2 teaspoon cashew nut, splits
2 teaspoon grated carrot, optional


Heat oil in a frying pan. Add mustard seeds. When they crackle, add jeera, urad dal, chana dal, curry leaves, hing, cashew nut splits and grated carrot (optional). Fry on a low to medium heat for 5 - 8 minutes or until crisp.

Final preparation:

Mix idli batter with seasoning (or add 3/4 of the seasoning and sprinkle remaining seasoning over the top of each idli mould / batter. See the photo below).

Place banana leaf piece on each idli mould. Pour idli batter over it. Cover with another banana leaf.

Carefully keep idli stand in a steamer or pressure cooker (without weight) and steam for 15 - 20 minutes on a medium heat. Open the lid and keep aside to cool for 15 minutes. One can notice a color change in banana leaf. Remove banana leaf and serve with sambar / coconut chutney .....

No comments: