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Kanchipuram Idli
Kanchipuram Idli

Before you jump to Kanchipuram Idli recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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You could also make healthy decisions from a lunch menu by looking for a healthy eating segment. Since the foods we eat continue to be a controversy surrounded by disagreement, most restaurants have begun developing healthy eating sections on their own menus. These segments are often full of low calorie meals and side dishes, as well as those who are reduced in fats or saturated fats.

Using your best judgment is another one of many ways which you can make healthy choices from a lunch menu. This is best done by examining meal pictures on a menu. It’s also recommended that you avoid foods teeming with broccoli, cheese and sour cream. If your selection contains these fattening condiments, then be sure to ask for a reduced amount.

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We hope you got benefit from reading it, now let’s go back to kanchipuram idli recipe. You can cook kanchipuram idli using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Kanchipuram Idli:
  1. Get 1/2 cup idli Rice
  2. Take 1/2 cup Raw Rice
  3. Use 1/2 up Urad Dal / black gram lentil
  4. Get 1/4 teaspoon Fenugreek Seeds
  5. Provide to taste Salt
  6. Get 1 tablespoon Ghee
  7. Prepare 1/2 teaspoon Cumin seeds
  8. Take 1/2 teaspoon Peppercorns
  9. Get A pinch Hing / asafoetida
  10. Provide 1 Tbsp Chana Dal / bengal gram
  11. Use 1/4 cup hot Water
  12. Prepare 1/4 teaspoon Ginger powder
  13. Take 8-10 Cashews chopped
  14. You need 1 sprig Curry Leaves chopped
  15. Prepare as required Water for cleaning, soaking and steaming
  16. Use as required Little Oil for greasing
  17. Take as required Banana leaf optional
Steps to make Kanchipuram Idli:
  1. Clean, wash and soak rice and urad dal together or separately with fenugreek seeds for 4-5 hours. drain excess water, grind to coarsely to a thick idli batter.
  2. Add salt to batter and mix well. cover and ferment for 7-8 hours
  3. Soak chana dal in boiling water for 30 minutes.
  4. Ground peppercorns and cumin seeds coarsely.
  5. Boil water in idli pan. place banana leaf and grease or directly grease idli mould/ big pan/bowl
  6. Stir fermented batter. melt ghee in a pan. add ground pepper and cumin seeds. stir for a minute. add cashews and fry until golden brown.
  7. Add curry leaves and hing. saute for few seconds. turn off the stove. add seasoning to the batter and mix well.
  8. Add soaked chana dal and ginger powder. mix well. pour the batter into prepared mould. for pan or bowl, fill only upto 3/4th level
  9. Place in idli pan. cover and steam for 15-20 minutes on medium heat. knife or toothpick inserted into centre should come out clean
  10. Allow to cool for 2-3 minutes and demould. serve hot with chutney/sambar

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