Kanchipuram idli- A variant of idlis seasoned with whole peppercorns and cumin
seeds and topped with generous amounts of ghee. Kanchipuram Idli is a popular,
South Indian Tamil Brahmin recipe which can be had for breakfast or dinner. It
gets its name as it is popularly made as an offering to God at the Sri Varadharaja
Swamy temple in the town of Kanchipuram. Kanchipuram idlis are so popular here
that people do not mind queuing up for hours to get the prasadam. I learnt this
recipe from one of my friends who got it from her grandmother, an expert at making
this dish. One of my other friends also served this during Navarathri. These idlis
stay soft even after a few hours of making them. You can cook these idlis by either
pouring on to a flat vessel and then slicing them to pieces or even pour them on to
small tumblers or steel glasses and serve them as tumbler idli. Moving on to the
recipe.
Check out
INGREDIENTS:
METHOD:
Note:
seeds and topped with generous amounts of ghee. Kanchipuram Idli is a popular,
South Indian Tamil Brahmin recipe which can be had for breakfast or dinner. It
gets its name as it is popularly made as an offering to God at the Sri Varadharaja
Swamy temple in the town of Kanchipuram. Kanchipuram idlis are so popular here
that people do not mind queuing up for hours to get the prasadam. I learnt this
recipe from one of my friends who got it from her grandmother, an expert at making
this dish. One of my other friends also served this during Navarathri. These idlis
stay soft even after a few hours of making them. You can cook these idlis by either
pouring on to a flat vessel and then slicing them to pieces or even pour them on to
small tumblers or steel glasses and serve them as tumbler idli. Moving on to the
recipe.
Check out
INGREDIENTS:
IDLI RICE | 1 AND 1/2 CUP |
RAW RICE | 1/2 CUP |
URAD DHAL | 1 CUP |
PEPPER | 1 TSP |
CUMIN SEEDS | 1/2 TSP |
GRATED GINGER | 1/2 TSP |
SESAME OIL | 1TBLSP+1/2 TSP |
GHEE | 1TSP |
SALT | AS NEEDED |
METHOD:
- Soak the raw rice, idli rice and urad dal together in water for 5-6 hrs or overnight.
- After 6 hrs, grind it in grinder. While grinding do not make it too smooth , let it be little coarse.
- Add salt and keep it aside for 8 hrs( or till it gets fermented).
- The batter should be of normal idli batter consistency.
- Before making, take a portion of batter in a vessel.
- I took a cup of batter.
- Crush the pepper coarsely and add the Whole cumin seeds.
- Add the grated ginger, 1 tblsp of sesame oil and ghee.
- mix together nicely . Grease a bowl with sesame oil and pour the batter.
- Steam it for 20 mins or check inserting a tooth pick .If it comes out clean then it is done.
- Allow it to cool for 5 mins and invert it in a plate.
- Cut into pieces and serve with Idli Milagai Podi.
Note:
- A cup of fermented batter yielded 4-5 small pieces.
- Hours of fermentation vary depending on the weather conditions.
- You can add a tsp of dry ginger powder(sukku) to the batter, if you like the flavor.
- Do not skip the mentioned oil and ghee . Addition of this will make the idli very soft and moist.
- Kanchipuram Idli will taste delicious when consumed after 2 hrs from making.
Looks super soft....! in Kerala we make something like this(minus the spices)that is a little sweet.
ReplyDeleteI also do it in a similar way,it looks super soft jey..wish I can grab that slice now
ReplyDeleteSoft & tempting idlis!! these are my fav..Loved your idea of serving them in slices..:)Mom makes a similar one but flatter version & cuts into wedges :)
ReplyDeletePrathima Rao
Prats Corner
My hubby's fav. its been a long time i made this. i steam it in banana leaf.
ReplyDeleteLooks too soft and yummy too.
ReplyDeleteLooks too soft and yummy too.
ReplyDeleteidli looks perfect and soft!!adding pepper surely gives aroma n taste.
ReplyDeleteYumm Yumm...looks great!! So fluffy nd soft
ReplyDeleteperfect idlis!! i will keep this in mind to mke some time :)
ReplyDeletesoft idlis......lovely presentation
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My Diwali My Way
Looks fabulous and super spongy, been a long i prepared them..Fabulous dish..
ReplyDeletewow...Wonderful idli...Love this...My amma used to make in tumblers...
ReplyDeleteThis is one idli I am yet to try... looks lovely...
ReplyDeleteKrithi's Kitchen
Looks so good Jeyahsri.. i've been thinking of kanchipuram idli for a while now and have been wanting to make it.
ReplyDeleteNice presentation J. Looks so similar to mine.
ReplyDeleteSuper soft and flufy .
ReplyDeleteMy bro loves it,looks so soft and such a traditional recipe too!
ReplyDeletewow it turned out so soft and delicious,nice recipe too...
ReplyDeletelooks absolutely inviting,droolworthy and super tempting..
ReplyDeleteThere was some problem at my space too...everything looks ok now. These kanchipuram idlis look very tempitng..would love a piece of that now
ReplyDeleteTHIS is in my to-do list for long time, now your pics tempt me to try fast! Idli's looks Super soft!
ReplyDeleteHave heard a lot about this but never had it ~ thanks for sharing the recipe :)
ReplyDeleteUSMasala
very super soft idlis..looks really delish!!!
ReplyDeleteYummy super soft idlis. Sure to make this soon. Looks too good..
ReplyDeleteLovely recipe....Idlies are so soft and nice...
ReplyDeletelooks really soft and yummy ..bookmarked this one...cant wait to try it.
ReplyDeletei havent tried this idli, these idlis look so soft n spongy..a must try recipe..
ReplyDeleteSoft and spongy Kanjeevaram Idli recipe.Click luks yummy and inviting.Happy to ollow U.
ReplyDeleteDhool!
ReplyDeleteFeel like eating this right now,...
ReplyDeletenever had this before..looks very tasty..does it taste some what like dhokla???? would like to give it a try...thanks in advance.
ReplyDelete@suhaina, yes it taste like sooji dhokla. u can give it a try
ReplyDeleteJeya I am gonna try this today.Thanks a lot 4 the recipe.Will let u know how it turned out :)
ReplyDeleteSuper soft Idli. Looks so homey. Never tried it till date. With this stepwise recipe I'm gonna try it !!
ReplyDeleteso soft and delicious..
ReplyDeleteI loved this idli. This looks so soft and looks extremely tempting!
ReplyDeleteI havent tasted this but any idli variety I am in for it...looks so soft and yummy
ReplyDeletetoo tempting dear...lovely clicks
ReplyDeleteomg...they're perfect..lipsmacking ..:)
ReplyDeleteTasty Appetite
wow so soft and fluffy idlis....I too heard that Kanchipuram idlis are the most soft and fluffy...awesome dear...
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Idlis look super soft..never added pepper corns in it..sounds yummy.
ReplyDeleteCheers
Muskaan
looks super soft....n perfect dear...
ReplyDeleteHi dear.
ReplyDeleteThanks for sharing the recipe. Love the preparation and nicely presented.
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had this long time back..totally forgot about this idly..looks delicious..
ReplyDeleteHi dear,Please check out my space for a surprise :-)
ReplyDeleteI almost do similar way and OMG i love this very very much.. way too tempted.
ReplyDeleteone of my fav....
ReplyDeletelooks perfect dear :)
I have awards for you dear..:)Tasty Appetite
ReplyDeleteLooks very soft and porous. Thanks for sharing this.
ReplyDeleteCheers,
uma
I have been looking for this recipe tks for sharing it.Yours has come out perfect!let me try.happy to follow you!
ReplyDeleteSoft, moist and succulent idlis jeyashri. Such a beauty.
ReplyDeleteLooks tempting,first time here following you.Please do drop at my space if time permits.
ReplyDeleteSuper dooper recipe... Love this.
ReplyDeletehttp://recipe-excavator.blogspot.in
New to your blog...First of all the blog looks great and all recipes are interesting. Lovely and tempting pictures as well. Great job! But just one small remark on the Kancheepuram idlis. In Kovil idlis/Kancheepuram idlis (the way they make it at Sri Varadharaja temple) we do not add fresh ginger only sukku (ground dry ginger). Other wise the recipe is spot on and I am sure tastes lovely. My family is from Kancheepuram and we call them kovil idlis and is a regular dish for us at home. You can find my recipe for the same at
ReplyDeletehttp://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/02/kancheepuram-idliskovil-idlis-iyengar.html
I have no intention of criticizing your lovely blog. Just wanted to help with best intention. Happy blogging.
Hi jayanthi,
ReplyDeleteThanks for visiting my blog. I didn't sukku powder as didn't have it. Thanks for telling me in a nice way. Appreciate your words.
Keep visiting
I have a doubt. should we temper the Pepper & cumin seeds.?
ReplyDeleteShould we mix batter after fermenting & take 1 Cup out of it.
No need to temper pepper and cumin seeds. You add it as it is. Mix the batter after fermentation
Deletecan we steam in pressure cooker (without weight) like dhokla for 10 mins.
ReplyDeleteYes you can do it
Delete