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Kanchipuram Idli
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


• 1 cup Rice
• 1 cup Urad Dal (Black Lentils)
• 1 tsp Pepper
• 1 tsp Ginger, chopped
• 1 tsp Cashew, broken into small pieces
• 1 tbsp Curd
• ½ tsp Cumin Seeds
• 2 tsp Ghee
• Oil (as required)
• Salt to taste
• 6-8 Curry Leaves
• Oil


•Soak the rice and dal separately in two containers in water for around 6 hours.
•Make a smooth paste of the dal in a mixer.
•Make a coarse paste of the rice.
•Mix the rice and dal paste and add to it ½ tsp of salt.
•Keep the mixture overnight for fermentation.
•In a pan, heat ghee and add cumin seeds. Once it sputters, add chopped ginger, curry leaves, cashew nuts and pepper.
•Now, put the above made mixture in the rice-dal batter along with curd. Mix well.
•Grease the idli plates with oil and fill them up with the mixture.
•Steam them in the idli cooker for 20 to 30 minutes.
•Serve hot Kanchipuram idlis with chutney.

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