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.
