Name: Kanchivaram Idly Recipe
Total time: 15 min
Yield: 3
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Use Puff Pastry In These Deliciously Simple Ways At Home

7 Bhaat Dishes From India That Are Too Yummy To Resist 

Maharashtrian Dodake Bhaat: Simple One Pot Ridge Gourd Rice

Master Stir-Fried Chicken: 8 Pro Tips For Perfection

Here's How You Can Make Classic Veg Wonton Soup At Home

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Kanchivaram idly is a delicious Indian recipe served as a Breakfast.

How to make Kanchivaram Idly Recipe

Rajeswari Vijayanand

Crawler

Indian

<p>Kanchivaram idly is a delicious Indian recipe served as a Breakfast.</p>

rava/sooji/semolina

curd

eno fruit salt

Lemon juice

ginger, very finely chopped or ground to a paste

green chillies, very finely chopped or ground to a paste

curry and coriander leaves, very finely chopped

Water

As needed salt

To temper

mustard

urad dal

channa dal

cashews, broken into small pieces

oil and ghee

To garnish

carrot, grated

coconut, grated

Heat a kadai, add ghee and oil. Splutter mustard and add the rest of the ingredients to be tempered. 

step 1

 Then add the finely chopped ginger and chillies (alternatively you can grind ginger, green chillies and use the paste). 

step 2

 Then add the sooji with curry leaves, coriander leaves to it and fry on a low flame, taking care not to change the colour of rava. 

step 3

 After two minutes, transfer to a bowl and let it cool down. 

step 4

 Add curd, enough water, lemon juice, salt and mix well (the consistency should be like our idli batter consistency, light and not too thick) 

step 5

step 6

step 7

 At this time add eno salt to the batter and mix well (the eno salt should be active enough, so that when you add and mix it to the batter, small bubbles appear, which make the batter frothy) 

step 8

 Immediately, pour into the idli moulds and steam for 5 to 7 minutes (to check if it is done, insert a knife or spoon back and it should come clean). 

step 9

 Your spongy, moist, soft rava idlis are ready now. 

step 10

 Garnish if desired and serve with coconut chutney. 

step 11

step 12

Bawarchi