KANCHIPURAM IDLI
Kanchipuram Idli is a traditional breakfast item in most South Indian households. However did you know it is made in the Madapallis or Temple Kitchens and offered to GOD VARADARAJA PERUMAL in Kanchipuram district of Tamil Nadu and is encased in the dried mandharai leaves as per the procedure followed there. It is a whole some and easily digestable meal since it has rice and urad dal. As per custom, it is steamed in a large foot long vessel which requires hours to get cooked. But in homes we can make the same idli in our idli moulds or small vessels as well.
I make this once in two weeks to break the monotony from the regular idli. The pepper corns and jeera when added to the batter gives an unusual fragrance when steamed. The ghee and cashews also add taste and is totally enjoyable with coconut chutney or sambhar. I normally make Kadamba Chutney to go with it. There are various methods and proportions involving the recipe, but the one mentioned here is a fool proof one and is a success without fail. There are a few hotels which serve this recipe and I happened to eat at this restaurant called Kanaga Vilas right in Kanchipuram when we went for a temple visit. Scroll down for an easy recipe of Kanchipuram Idli.
| Prep Time | 480 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
|
- 1 1 cups Rice /2 Par Boiled
- 1/2 cup Raw Rice
- 1 cup Urad Dal
- 1 tsp Black Pepper
- 1/2 tsp Cumin
- 1/2 tsp Ginger Dry Powder
- 1 tbsp Sesame Oil
- to taste Salt
- a few Cashew Nuts
- 1 sprig Curry Leaves
Ingredients
|
|
- Soak raw rice and par boiled rice in water for 4 hours.Also soak urad dal seperately for 4 hours.
- In a blender add urad dal.
- Grind it nicely.
- Add to a container.
- Add raw rice and par boiled rice to the blender.
- Grind coaresly.
- Add it to the urad dal batter.
- Add salt.
- Mix well.
- Allow it to ferment for 8 hours.The batter is ready for use now.
- Temper with oil,ghee ginger powder,curry leaves and cashew nuts and pour in the temperings to the batter.
- Mix well.
- In a idli pot add wate. Grease a small round vessel and pour in the batter.
- Steam for 20-25 minutes.Prick to see,if it is cooked with a fork.
- Turn it upside down on a plate.
- Cut in to 4 pieces.Alternatively you can steam the idlis in idli mould too.
- Enjoy Kanchipuram idli with chutney or sambhar.
Notes
Ghee and sesame oil when added gives an unique flavour.So don't avoid it.
Adding cashew nuts gives a nice crunch and added taste.
Add pepper powder more if you want.
Mix the batter well before use.
Leave a Reply