Kanjeepuram Idli

Ingredients:

Par boiled 3 cups
Urad dhal 1 1/2 cups
Dry ginger powder 1 tsp
Pepper 1/2 tsp
Cumin seeds 1/2 tsp
Hing 1/4 tsp
Curry leaves a few 
Cooking Oil 6 tsp
Ghee 2 tsp
Salt to taste.

Directions:

1. Rinse and soak par boiled rice and urad dhal in water for 2 hours.
   
   
2. Grind the above and add hing and salt to this.
   
   
3. Keep it overnight so that this will ferment.
   
   
4. Fry pepper, cumin seeds, and curry leaves in oil and ghee.
   
   
5. Add this to the flour.
   
   
6. Add dried ginger powder and mix everything together.
   
   
7. Coat a flat vessel with oil, and pour the idli flour into this and cook for 10 minutes
   

Rice Puttu

 Ingredients: 

Raw Rice 2 cups
Coconut 1/2 grated
Water to sprinkle 
Salt to taste 

Rice Puttu - Directions:

1. Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
   
2. Heat the powder for 5 mts. While heating stir it. Keep it for cooling.
   
3. Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
   
4. For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut. This is done till the top. Close the lid steam it for 2 mts in cooker.
   
5. Serve it with potato curry or ghee.

Idiappam

 

Ingredients: 

Rice powder - 1 cup
Omapodi mould
Salt to taste
Idli stand

Idiappam - Directions:

• Make a soft dough with rice powder, salt and warm water.
• Brush the idli stand cups with little oil.
•  Place a little dough in the omapodi mould and press over each cup of idli stand. Steam in the cooker for about 5 minutes.
• Remove from idli stand and break them(it looks likes noodles) evenly to resemble 2" long semia.
• This can be made into coconut idiappam, lemon idiappm ( same as coconut rice thadka or lemon rice thadka) or taken plain with coconut milk or kadi. Thinner variety is available ready made in stores also.