Kanchipuram Idlis
Kanchipuram Idli is a flavorful and healthy South Indian breakfast or snack option that is packed with protein and fiber. This recipe is gluten-free, making it an excellent option for people with gluten intolerance. It is also low in calories, making it an ideal option for weight loss. It is rich in essential nutrients like iron, calcium, and vitamin B6, making it a great choice for maintaining overall health. People with a dairy or nut allergy can consume this dish without any worries.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
54 kcal
Protein
2 g
Carbs
9 g
Fat
1 g
Fiber
1 g
Ingredients
Bengal gram, dal
0.25 small bowl (25g)
Urad Dal (Raw)
0.25 small bowl (25g)
Red chilli Powder
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Turmeric powder
0.25 tsp (1.25g)
Asafoetida
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Curry Leaves
0.5 tsp (0.75g)
Mustard oil
1 tsp (5g)
Common Salt
0.5 tsp (3g)
Ginger, fresh
0.5 tsp paste (2.5g)
Rice
1 small bowl (100g)
Instructions
Preparation
Rinse and soak the rice and lentils separately in water for at least 2-3 hours.
Drain the water and grind the soaked rice and lentils along with ginger, dried red chilies, cumin seeds, whole black peppercorns, turmeric powder, and salt to a coarse batter.
Let the batter ferment for 6-8 hours or overnight.
Cooking Steps
Heat oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add asafoetida powder, curry leaves, and the fermented batter. Mix well.
Grease the idli plates with cooking spray and pour a ladleful of the batter into each plate.
Steam the idlis in a steamer for 10-12 minutes or until cooked.
Serve hot .