Kanjeevaram/Kanchipuram Idlies

Published On November 7, 2017
In Article
By Sandhya Harsh
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Prep Time
20 minutes
Cook Time
8 minutes
Difficulty Level
Intermediate

Ingredients

Oats -1 cup
Sooji/semolina - 1 cup
Salt - as per taste
Curd - 2/3 cup (optional)
For seasoning -
Oil - 1 tbsp
Mustard/Rai - 1 teaspoon
Urad dal - 1 teaspoon
Bengal gram/channa dal -1 teaspoon
Black Pepper- 1 teaspoon, crushed
Cumin seeds/jeera - 1 teaspoon
Ginger - grated 1 teaspoon
Heeng/asafoetida - 1/4 teaspoon
Green chillies - 1-2 finely chopped
Cashew nuts - 10 break it into 2-3 pieces (optional)
Curry leaves - few tender ones
Turmeric powder - a pinch (for the golden colour)
Coriander leaves - 2-3 tablespoon finely chopped
Water - as needed

Instructions

Dry roast oats in a wok/pan for 3-4 mins on low flame. Cool and grind it to powder.
In a large mixing bowl, add both oats powder and sooji along with salt.
Add curd and Mix well. This adds a tangy sour taste to the idlies. Add little water and make a thick batter.
Rest the batter in a warm place for 15 - 20 minutes.
Before making idli, mix turmeric powder and coriander leaves with the batter.
Then heat oil, add mustard seeds, when it splutters, add all the other ingredients cumin, heeng, urad dal, chana dal, cashews, curry leaves, green chillies, ginger, black peper etc one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.
Pour the batter in idly molds and steam for 7-8 minutes or until well cooked.
When done, our Kanjeevaram/Kanchipuram idlies are ready to be served.
Serve hot with chutney, sambhar, rasam as per your taste.
Note - The same can be made with our regular Idly batter also.

Servings : 4
Ready in : 28 minutes
Special Category : Healthy Food
Recipe Type : Breakfast

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.