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SRI VARADARAJAPERUMAL TEMPLE RECIPE

(To make 10 idlis)

Ingredients

Raw rice 2kg, Urad dhal kg, Methi 25gm, Pepper 100gm, Jeera 100gm, Dry ginger 100gm,

Asafoetida, Curry leaves, Ghee 800gm, Salt

Method: Soak the rice, urad dhal and methi for an hour. Grind to a rough consistency. Add salt and leave overnight. In the morning, add pepper, jeera, dry ginger, asafoetida (all without tempering), sautéd curry leaves and ghee. Mix well and cook.

It takes about an hour to cook.

At home, in a cooker it may take only 15 minutes. Place pieces of mandharai leaves on the idli tray and then pour the batter.

KANAGA VILAS RECIPE

Ingredients

Idli rice 2.5kg, Urad dhal 1.25kg, Raw rice 600gm, Methi 50gm, Gingelly oil, Jeera, Pepper, Dry ginger powder, Cashew nuts, Curry leaves, Salt, Asafoetida

Method: Soak the rice, dhal and fenugreek seeds for two-three hours and grind to a coarse texture. Keep for 12 hours. Temper pepper, jeera, curry leaves, cashew nuts and add to batter. Steam it.

RAMA’S CAFE RECIPE

Ingredients

Equal portions of raw rice and boiled rice, Urad dhal, Cashew nuts, Jeera, Pepper, Curry leaves, Salt, Dry ginger powder

Method: Soak the rice and urad dhal for four hours and grind. Leave over night. Add salt in the morning. In hot ghee, sauté jeera, cashew nuts, pepper, curry leaves and add to the mixture. Make idlis.

SRI KRISHNA VILAS RECIPE

Ingredients

Raw rice 1/2 kg, Boiled rice 1/2 kg, Urad dhal 1/2 kg, Methi 20gm, Ginger 50gm, Jeera 25gm, Pepper 25gm, Dry ginger powder 1/4 tsp, Salt, Asafoetida

Method: Soak for two hours and grind coarsely. Add salt and ferment overnight. Add ginger, pepper, jeera, dry ginger powder, fried cashews, asafoetida. Mix well and steam.