In the earlier recipe, we made simple idli with coconut chutney. But now it's time for some change. And it's time for delicious Kanchipuram Idli. It tastes very nice with Milagai Podi Chutney. No doubt coconut chutney is evergreen but this chutney is little spicy with different dals. Normally it is served with oil or ghee - clarified butter. But to cut fat I just had it as it is. So try this delicious and home made recipe of Kanchipuram Idli with Milagai Podi Chutney.
Preparation time - 15 minutesCooking time - 15 minutes
Makes - 4 idlies
Preparation time - 15 minutesCooking time - 15 minutes
Makes - 4 idlies
Ingredients to make Kanchipuram Idli with Milagai Podi Chutney:
1 1/2 cup idli batter
Salt to taste
A pinch soda bi carb
For tadka - tempering:
2 teaspoon ghee - clarified butter
1 teaspoon cumin seeds
1 teaspoon black pepper powder
8 to 10 curry leaves
A pinch asafoetida
1/2 teaspoon ginger paste or dry ginger powder - sunth powder
10 to 15 cashew nuts
For Milagai Podi Chutney:
1/4 cup urad dal
1/8 cup channa dal
8 to 10 curry leaves
8 to 10 dry red chillies
A pinch asafoetida
Salt to taste
1 tablespoon sesame seeds
To serve with:
Method to make Kanchipuram Idli with Milagai Podi Chutney:
For Kanchipuram Idli:
- In a small pan heat ghee and add cumin seeds to it. When they crackle add all other ingredients of tadka at slow flame and cook for 1 to 2 minutes.
- Add it to idli batter and mix well.
- Add soda bicarb to it and mix well. Steam in a hot steamer for 8 to 10 minutes.
- When ready remove from steamer.
- Hot and delicious Kanchipuram Idli is ready to serve.
For Milagai Podi Chutney:
- Dry roast urad dal and chana dal in a pan at the slow flame, and when they are light pink in colour add other ingredients to it.
- Roast again for 2 to 3 minutes.
- Let it cool at room temperature. When cool grind it to the fine powder.
- Milagai Podi Chutney is ready to serve. Ideally, it is served with hot oil or ghee.
