How to make Tamil recipe Kancheevaram Idli and Paruppu Adai

Posted Date: 22-Oct-2011	Category: Recipes	Rating:
Author: sudhan	Member Level: Gold	Points: 10 (Rs 6)

The most famous dishes in the south India especially in Tamil nadu is Dosai and Idli. Idli and Dosai are prepared in various types which are differentiated by the area name the most important type of Idli and Dosa are Kancheeveram Idli and Paruppu Adai.

Tamil recipe Kancheevaram Idli

Ingredients to make Kancheevaram Idli

1 cup of boiled rice

1 cup of urad dhal

Half cup of raw rice

1 teaspoon of crushed pepper

1 cup of sour curd

A small piece of ginger well chopped

Some salt to taste

How to prepare Kancheevaram Idli

Soak the rice and the urad dal separately for five hours
Grind the rice and urad dhal well with proper water to get a fine paste of both of them separately. It would be better if you use Grinder to do the paste
After grinding them separately mix both the ingredients well to mix them both with the hand
Add some salt to taste and Keep aside the mixture over night for Fermentation of the mix
Add Ginger, Pepper and curd that is told to the fermented paste
use the idli stand and cook the Idli in the steam as we do the idli.
Serve the Idli with cutney and sambhar and it would be better if it is served when it is hot.

Tamil recipe Paruppu Adai

Ingredients to make Tamil recipe Paruppu Adai

1 cup of raw rice

1 cup of urad dal

1 cup of tur dhal

Half cup of moong dal

Half cup channa

5 red chillies

2 green chillies

2 onions that are finely chopped

Pinch of asafetida

Curry leaves

Salt to taste

How to prepare Paruppu Adai

soak the rice and dals for a minimum of 4 hours
Grind them with the red and green chillies
Add some asafetida and some salt to taste
Add some nicely chopped onions and green leaves
Grind them nicely with all the mixture such that it can be poured to prepare the dosa
Pour them in the Tava and spread them as we prepare dosa and add some oil to it
Cook the Adai on both sides and serve them hot with Chutney and Sambhar.

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