Oct 13, 2009

Kanchipuram / Kanjeevaram Idlis

Kanchipuram / Kanjeevaram Idlis


500 ml idli batter
2 teaspoon cooking oil
1 teaspoon mustard seeds
2 green chillies, finely chopped
A pinch of asafoetida ( hing )
Salt to taste
1 tablespoon fried cashew nuts
1 tablespoon ghee


Heat 2 teaspoon cooking oil in a pan and add mustard seeds. When they crackle add finely chopped green chillies, asafoetida and fried cashew nuts. Remove from heat and add ghee. Mix well. Pour this over the idli batter and mix thoroughly Pour into idli moulds and steam cook for 7 - 10 minutes. Serve with coconut chutney / tomato chutney.

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