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Kanchipuram Idli*
Nb persons: 4
Yield: MAKE HALF
Preparation time: 20 minutes
Total time: 40 minutes
Source: Indian Rice and Breads, Periplus mini cookbooks by Devagi Sanmugam
| 2 tablespoons | ghee |
| 1 teaspoon | mustard seeds |
| 80 g (1/2 cup) | cashew nuts or fresh grated coconut, roughly chopped (optional) |
| 210 g (1 1/4 cups) | semolina |
| 2 cm (1/4 in) | ginger, finely minced |
| 2 | green chillies, finely chopped |
| 1 sprig | curry leaves, shredded |
| 3 tablespoons | finely chopped fresh coriander, (cilantro) leaves |
| 1/4 teaspoons | salt |
| 500 ml (2 cups) | yoghurt |
| 1/4 teaspoon | bicarbonate of soda |
1 Heat ghee in a pan over medium heat. Add mustard seeds and cashew pieces and fry until golden brown, about 1 minute.
2 Add semolina and fry over medium heat for 3 minutes then remove from heat and cool.
3 In a mixing bowl, combine cooled semolina, ginger, chillies, curry leaves, coriander and salt.
4 Whisk yoghurt lightly until smooth before mixing with bicarbonate of soda and the semolina mix. Mix the batter lightly, you should see bubbles coming from the batter.
5 Fill the moulds with batter
6 Place in the steamer, cover and steam for 15 minutes over high heat.
7 Serve with dhal curry or chutney.
Serves 4
Preparation time: 40 mins Cooking time: 20 mins
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