Kanjeevaram Idli

Name: Kanjeevaram Idli
Prep time: 7 h 20 min
Cook time: 8 min
Total time: 7 h 28 min
Yield: Yield: 16
Cuisine: Indian
Ingredients: 40 g/1½ oz Basmati Rice; 160 g/6 oz Parboiled Rice; 5 g/1½ tsp Black Peppercorns; 80 g/3 oz Channa dal; 80 g/3 oz Urad dal; 80 g/3 oz Toor dal; Salt; 100 g/½ cup Ghee; 5 g/1 tsp Ginger powder; 3 g/1 tsp Cumin seeds; 10 Curry Leaves; Groundnut Oil to grease moulds

Preparation info

Yield:
16

Difficulty
Easy
Ready in
8 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Kanjeevaram, famed for the finest silk sarees, ‘drapes’ its steamed rice—cakes with the same finesse as its weavers have draped generations of Indian women.

Ingredients

160 g/6 oz Parboiled Rice
40 g/1½

Asia
India
Main course
Gluten-free
Vegetarian

Method

Preparation

THE RICE & LENTILS: Pick, wash in running water and soak parboiled rice, rice and the three dals together for an hour. Drain, put in a blender and make a rough paste.

THE CURRY LEAVES: Wash.

THE IDLI MIXTURE: Mix all the ingredients with the rice and lentil paste and keep aside for 6 hours.