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Kanjeevaram idli

Kanjeevaram idli

Veena
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Prep Time 16 hrs
Cook Time 40 mins
Total Time 16 hrs 40 mins
Course Breakfast
Cuisine Indian
Servings 6
Calories 504 kcal

Equipment

  • Mixer for grinding
  • Gas stove/ Induction stove
  • Idli steamer

Ingredients
  

  • 1 Cup Raw rice
  • 1 Cup Par boiled Rice
  • 1 Cup Black gram dal
  • 2 tsp Fenugreek seeds
  • 1/2 Cup Curd
  • 1/4 Cup Oil
  • 1/4 Cup Ghee
  • 1 Tbsp Pepper corns
  • 1 Tbsp Cumin seeds
  • To Taste Salt

Instructions
 

  • Soak both the rice, dhal and fenugreek seeds together for 3-4 hours in sufficient water.Drain and grind it very coarsely. Add salt and mix well. Let it ferment overnight.
  • Next morning, add the curd and mix well.
  • Heat both the oil and ghee together. Add coarsely ground pepper and cumin to this and let it fry well.Transfer this ghee mixture to the idli batter and mix well
  • Now apply oil to a plate or the small leaf cups. Fill up to half the cup or plate and steam well. Takes nearly 40 minutes to steam well. You can alternatively use the idli mould to steam too.
  • Let it cool completely. Then unmould it carefully.Cut into small servings and serve with Idli milagai podi and sambhar

Nutrition

Sodium: 9mgCalcium: 82mgVitamin C: 2mgVitamin A: 24IUSugar: 1gFiber: 8gPotassium: 121mgCholesterol: 19mgCalories: 504kcalTrans Fat: 1gSaturated Fat: 6gFat: 19gProtein: 15gCarbohydrates: 69gIron: 5mg
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