YogaPeace Sansthan, an Associate Centre of the Indian Yoga Association, successfully conducted the “Anandam for Students” program in Rajasthan, fostering holistic development among young learners through yoga and mindfulness. The initiative, led by Yogacharya Dhakaram, was organized in collaboration with Noble Education Group, Jhunjhunu, and…
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.
