by The Yoga Institute
Kanchipuram Idli are scrumptious south indian idlis. Its ingredients including white rice is a good source of magnesium, phosphorus, manganese, selenium, iron, folic acid, thiamine and niacin; urad dal is a plant-based source of protein with a lots of zinc and potassium; cashew nut contain copper and iron that support healthy blood formation. It helps to reduce blood pressure and cholesterol levels as it contains potassium, vitamin E, B6.
Ingredients
Urad dal 1 cup
Rice 1 cup
Chana dal 1 tsp
Curd ¾ cup
Cashewnuts 5
Coconut freshly grated 1/2
Black Pepper ½ tsp
Curry leaves 3 to 4
Salt 1 tsp
Ghee 2 tbsp
Oil For greasing
- Method
- Wash and soak the urad dal and rice together and chana dal separately for at least 4 hours.
- Grind the urad dal and rice to a coarse paste. Leave it at least for 6 hours.
- Add the curd, cashew nuts, coconut, pepper powder, curry leaves, ghee, salt, and the soaked chana dal and mix well.
- Pour a little batter into greased idli molds and steam for 10 to 12 minutes.
- Repeat with the remaining batter to make more idlis. Serves hot with a chutney of your choice.
Healthy Cooking Tips
- Soak the dals well for at least 6-8 hrs.
- Soak overnight and discard the water. Wash well and cook it.
- Urad dal can be used as a part of tempering in a lot of dals and chutneys because it gives a nice crunch and increases the protein content. Grill, boil, steam, and bake instead of frying where possible.
