#sanjeevkapoor Idli | Geeta’s Heritage Cooking | Sanjeev Kapoor Khazana



Make delicious Idlis the authentic way IDLI Ingredient 1 cup parboiled rice (ukada chawal) ½ cup skinless split black gram (dhuli urad dal) 1 tsp fenugreek seeds (methi dana) Rock salt to taste Sesame oil for greasing + drizzling Coconut chutney to serve Sambhar to serve Method 1. Soak parboiled rice, split black gram, fenugreek seeds in sufficient water in separate bowl for 10-12 hours. Drain and grind individually to a smooth paste. 2. Combine together rice paste, skinless split black gram paste and rock salt in a bowl, mix well, set aside to ferment for 10-12 hours. 3. Heat 1½ cups of water in idli steamer. Grease idli mould with sesame oil and pour a ladleful of batter in the mould and tap it once. 4. Place the idli mould in the steamer, cover and cook for 10-15 minutes. Remove from steamer and drizzle a little sesame oil on top. 5. De-mould and serve hot with coconut chutney and sambhar. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKa… Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor

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