Kancheepuram Idli
Ingredients
- Yellow Split Moong Dal - 1 cup
- Urad Dal - 1 cup
- Black Pepper - 2 tsp
- Cumin Seeds - 2 tsp
- Asafoetida - 1/2 tsp
- Ghee - 1 tbsp
- Curry Leaves - 2 tsp finely chopped
- Coriander Leaves - 2 tsp finely chopped
- Turmeric Powder - 1 tsp
- Green Chillies - 5 to 8 finely chopped
- Ginger - 1 inch piece grated
- Cashew Nuts - 2 tsp broken into small pieces
- Raisins - 2 or 3 tsps
- Salt - To Taste
- Soak the Moong Dal and Urad Dal together for 6 hrs.
- Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.
- Add salt to taste and allow the batter to ferment for 6 to 8 hours.
- Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter.
- Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter.
- Add chopped coriander leaves just before steaming the idlis.
- Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.
Masala Dosa
Ingredients
- For dosa
- 1 cup rice flour
- 1 cup maida flour
- 3/4th cup urad dal
- 1/4th cup channa dal
- 2 tsp. Sugar
- Salt
- For Masala
- 4-5 big potatoes,boiled, peeled and slightly mashed
- 4-5 big onions cut length-wise
- Cooked green peas
- 5-6 green chillies
- 1/2 tsp. Turmeric powder
- 1 tbsp. Oil and 2 tblsp. Ghee to season
- 1/4 tsp. Mustard seeds , urad dal, little saunf
- Salt
- For Masala
- Pour oil & ghee in a kadai, heat up and add mustard seeds and let it splutter.
- Add urad dal, saunf and fry till they become slightly brown
- Add the onions and fry till it turns to pink color, then add the chillies and fry for 2-3 minutes.
- Add the potatoes, green peas, salt, turmeric powder and saute for few minutes and remove from fire.
- For Masala-dosa
- Soak the dals for 6-8 hours, then drain and grind to a smooth paste
- Mix rice flour, maida, the dal paste, sugar and salt to dosa consistency and Leave it covered for 8 hrs to ferment.
- Take a ladle full of this dough and make thin dosas
- When dosa looks cooked (while still on tava), take a spoonful of the masala filling and keep it in the center of the dosa, fold it into half circle shape, smear some ghee over it
