This is one highly rated dish from my mom's kitchen and tasted yum everytime she made it . S actually sniffed his nose when he saw me adding 'unfamiliar' ingredients for a Kanjivaram Idli, but polished off more than he thought he would :-) Some make this with black Urad dal (whole Urad dal with skin on), but I quite detest the sight of 'black' idlis on my plate (may be they are healthier). The interesting thing about this recipe is that it needs no special dal mixture for the Idli batter, but the add-ons make it a lip smacking affair :) You may also make this with Idli batter already in your freezer or grind it freshly for this (I do both, but prefer the latter and have outlined the same as under). Truly Tamilnadu style :)
This is as healthy as any other Idli can get and is quite a treat with its medley of heady spices. Goes well with any chutney / sambhar / Molagapudi (fiery lentil powder) . Have served here with Veg Peel Chutney. See Tips below for options to make this a 'child friendly'version.
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