Kanchipuram Idli

Ingredients

	Rice	1 cup
	Split black gram skinless	1/2 cup
	Fenugreek seeds	3/4 teaspoon
	Turmeric powder	1 teaspoon
	Black peppercorns	20-25
	Split Bengal gram	2 teaspoons
	Asafoetida	a pinch
	Yogurt	1 cup
	Ghee	1/2 cup
	Salt	to taste
Method Soak rice and split black gram with fenugreek seeds for three to four hours. Drain and grind to a smooth paste with sufficient water to make a thick batter. Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yogurt, ghee and salt. Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick. Heat sufficient water in a steamer. Grease the idli stand with little oil and pour the batter into idli stand. Place them in the steamer and steam for about twenty minutes or till done. Serve with coconut chutney and sambhar. Enjoy your Dakshin Delight meal. If you enjoyed reading the article please consider sharing it.

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Wheat Malpua

Ingredients

• Wheat flour - 200 gm
• Fresh Curd - one small bowl or 100 gm
• Sugar - 75 gm
• Milk - Two small bowls of milk
• Ghee/ Oil– for frying

Method:
Mix curd and sugar till the sugar dissolves. Take out the flour in a big bowl. Add the solution of curd and sugar to the flour and mix it properly. Ensure that there's no lump in the flour.
Pour slowly, two bowls of milk, in the mixture, while stirring. Keep mixing for about 10 to 12 minutes and then it should have the smoothness, like a solution of jalebi.
Take a low height, flatted frying pan, and pour the ghee/ oil in it and heat it. Take full spoon of mixture and place it, in round shape, in the frying pan. Fry the malpua on low and medium flame. When the malpua starts turning golden turn and heat other side, take it out on a plate. At one time you can fry only one malpua. You can prepare 15 to 16 malpuas from this mixture. Malpua is ready. Just sprinkle 4 tsp of sugar syrup on malpua’s.
 You can eat it either hot or cold along with kheer or lemon pickle.
You can keep this malpua in fridge for a week.

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