This post is also available in: Hindi
If you have ever heard of the terms Kanchipuram, the first thing that would come in your mind would probably be the temples of Kanchipuram. Kanchipuram is also called the city of thousand temples and is also famous for silk sarees. One more thing Kanchipuram is famous for is it’s Kanchipuram idlis.
If you are not travelling to Kanchipuram and don’t have any future plans either and you want to try some Kanchipuram idli then don’t worry, here is the recipe for Kanchipuram idli. Don’t forget to prepare the coconut sauce and sambhar! They are the heart of the complete steamed idli dish.
- For the Idli batter- Idli rice 1 cup
- Any variety of raw rice 1 ¼ cup
- Urad Dal ¾ cup
- Water as needed
- For Tempering- Cumin seeds 1 teaspoon
- Mustard seeds 1 teaspoon
- Chana Dal 1 tablespoon
- Urad Dal 1 tablespoon
- Green chillies 2
- Ginger ½ inch ( grated )
- Curry leaves 10
- Turmeric powder ½ teaspoon
- Salt to taste
- Cashewnuts 10
- Coriander leaves 1 tablespoon
- Black peppercorns 4 ( crushed coarsely )
- Hing a pinch
- Oil 2 tablespoon
Wash the dal and rice separately and soak separately for 6 hours.
Grind the dal to a fine paste. Be careful not to make it too watery.
Again, grind coarsely both the rice together and mix the dal and rice pastes.
Add water to adjust consistency that is not too flowy nor too thick. Add salt and mix well.
Cover and keep it to ferment overnight. Next morning, give the batter a nice whisk.
Put the hing, green coriander leaves and turmeric powder.
Prepare the tempering. On full flame, heat the oil in a thick bottom pan.
Then lower the flame and add the mustard seeds, cumin seeds, grated ginger, urad dal, chana dal, cashewnuts, curry leaves, black peppercorns and green chilli.
Cook till the dals change colour. then add the salt. ( Salt has also been added to the batter, so add accordingly). Add this tempering to the idli batter and mix well.
Heat water in the Idli steamer and lightly grease each idli mould.
Put in the idli batter in each mould.
Steam for 12 to 15 minutes on full flame.
Remove when done and let idli cool for 5 minutes and then de mould.
Serve hot with chutney, sambhar etc.
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