Kanchipuram is an ancient city of Tamil Nadu, which is famous for its beautiful silk sarees, grand temples as well as a special kind of idli which are steamed in long banana leaves called 'kudalai'. I tried this with Kodo Millet and Little Millet. Both came out beautifully and the result is before your eyes!
- 1 cup Heaped Kodo/Little/Barnyard Millet (Varagu/Samai/Kudhiriaivali)
- 1 cup Urad Dal flattened
- 1 cup Sour Curd
- 1 tsp Salt
- 2 tbsp Ghee
- 1 tsp each of Pepper and Jeera
- 1/2 tsp Dry Ginger Powder
- 1 tbsp Chopped Cashew nuts
- 2 tbsp Chopped Curry leaves
- Wash and soak millet and dal together for 4 hours.
- Drain and grind coarsely to rava consistency adding only a few tbsp of water. Let the batter be thick.
- Add salt and ferment over night or 10 hours.
- Before making idlis, do the seasoning with ghee and add to the batter.
- Mix in sour curd.
- Grease the stainless steel coffee tumblers and fill the batter to half.
- Steam them for 30 to 40 minutes on medium heat. Do a toothpick test.
- Demould after 10 minutes and serve with podi.
Subscribe and receive new recipes via email
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?