Ingredients Required:
Whole Urad dhal - 1 cup
Raw rice - 1 cup
Boiled rice - 1 cup
Pepper - 1 tsp
Cumin Seeds - 1 tsp
Cashewnuts - 10, broken
Ghee - 2 tblsp
Ginger - small piece
Hing - pinch
Salt as per taste
Curd - 1/2 cup
Curry leaves - few
How to make?
Wash and soak the rice and dhal for 4 - 6 hours.
Boil 1 cup rice and set aside.
Grind the rice, dhal and the boiled rice together into a fine paste. Add very little water if required.
Allow the batter to ferment for 8 hours.
Coarsely powder the pepper and cumin seeds and add this to the batter.
Fry the cashews in ghee till golden in color and add this to the batter along with curry leaves, hing, and ginger.
Add ghee and gingelly oil to the batter.
Set aside for 30 minutes.
Kanchivaram Idlies come in various shapes and sizes.
Pour the batter in a 1 inch thick plate or the normal idly plates and steam cook for 10 - 20 minutes till the idlies are cooked.
Cut into desired shapes and serve with dosa chilli powder.
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