Kanjeevaram idli is a spiced idli from Kanchipuram usually steamed in “Donnai” or Lotus Leaf Cups. It is served as prasadam at the Varadarajar Perumal temple. I steamed it in large idli plates.
Ingredients: |
|
| Raw rice | – 2 cups (heaped) |
| Ured dhal | – 2 cups (levelled) |
| Black pepper | – 2 tsps. |
| Cumin seeds | – 2 tsps. |
| Fresh thick curd | – 1 cup (Optional) |
| Salt | – as needed |
| Oil | – as needed |
Method:
- Soak dhal and rice together for 3 hours.
- Grind till coarse rawa consistency.
- Allow to ferment till next day.
- In a pan add oil and add cumin and pepper and pour in the batter.
- Grease big idli plates and pour batter till ¾th of the plate.
- Steam till it is cooked well.
- Remove the plate and cut and serve with coconut chutney.
Kanjeevaram Dosa | Hema's Kitchen
[…] tried making at home. It came out very well. Kanjeevaram dosa batter making is similar to that of Kanjeevaram Idli which I have already shared. But there are slight variations in this batter. The addition of […]