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Kanjeepuram Idli

Kanjeepuram Idli
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
  • Ghee 2 Teaspoons
  • Cooking Oil 6 Teaspoons
  • Curry Leaves To Taste
  • Hing ¼ Tablespoons
  • Cumin Seeds ½ Teaspoons
  • Pepper ½ Teaspoons
  • Dry Ginger Powder 1 Teaspoons
  • Urad Dhall 2.5 Cup
  • Par Boiled 3 Cup
  • Salt 1.5 Teaspoons
  • Baking Soda A Pinch
  1. Rinse and soak par boiled rice and urad dhall in water for 2
  2. hours. Grind the above coarsley and add hing and salt and
  3. a pinch of baking soda to this.
  4. Keep it overnight so that this will ferment.
  5. Fry pepper, cumin seeds, and curry leaves in oil and ghee. Add
  6. this to the flour. Add dried ginger powder and mix everything
  7. together.
  8. Coat a flat vessal with oil, and pour the idli flour into this
  9. and pressure cook for 45 minutes in low heat without pressure
  10. cooker weight.
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