Kanchipuram Idlis

South Indian food and that too Idlis are very readily acceptable breakfast world over especially for Indians. They are soft and fluffy, full of nutrition and very low on calories. Combined with coconut chutney and Sambhar, Idlis can be devoured at any time of the day.

I am a super Idli lover and those steaming hot idlis topped with ghee or butter are heavenly. We all make normal white Idlis but few of you would have tried its variations. 

Kanchipuram Idli is one such variation which sticks to authenticity and still gives us a different experience of this delightful dish. Kanchipuram is famous for its Sarees, temples and food. Kanchipuram Idlis are made from normal idli batter and few add ons to give it a twist.

I have used homemade Idli batter to make them. Making batter at home is easy and healthier than the store bought ones. 

I have used Idli rava and Urad dal for making the batter. You can also use parboiled rice and Urad dal. 

Method for Homemade Idli batter 

Yields 22 - 25 Idlis depending upon the size of Idli mould

Take 1+1/2 cup of idli rava/ boiled rice and 1/2 cup urad dal(white). I shall explain you both the methods:

1. Using Idli Rava - Soak Urad Dal (white) for 4-5  hours. Grind it to fine paste. Use as less water as you can to grind it. Now mix this ground urad dal paste and idli rava in about 2 - 2 1/4 cups of water. Let it ferment for about 8 hours. After fermentation your idli batter is ready.
2. Using Boiled Rice - Soak rice and dal separately for 4 -5 hours. Grind them separately to fine paste using minimum water and mix both in a container. Let them ferment together for 8 hours. Your Idli batter will be ready after fermentation.

In winter it might take more time to ferment. Keep the batter to ferment in some warm place.

I had first tried Kanchipuram Idlis when I was very young in a marriage function. I have been loving them since then.

Kanchipuram Idilis

Yields 10 - 11 Idlis

Ingredients

2 + 1/2 cup Idli Batter

1 tbsp Chana Dal/ bengal gram

1 tsp Green Chillies finely chopped

1 tsp Ginger finely chopped

12 - 15 pieces of Chashew

1 tsp Jeera

1 tsp Freshly chopped Curry leaves

1/2 tsp Turmeric powder

1/4 tsp Hing

6- 8 Black pepper coarsely crushed

1 Tbsp Ghee

Salt to taste

Method

• In a pan heat some ghee and add chana dal to it. When it starts changing colour add the cashew, jeera, green chillies, ginger and curry leaves. Saute them on medium flame for half a minute and add this to the idli batter.
• Stir them nicely in the batter and add rest of the seasoning to it. Salt, Pepper powder, Turmeric and Hing. Mix nicely and your Kanchipuram idli batter is ready.
• Pour this batter into Idli moulds and steam them into an Idli steamer for about 15 minutes.
• Serve hot.

I love the taste of cashew and black pepper in them. So, you too give a try to these beautiful idlis and share your experience with me in the comment section below. Do not forget to subscribe and share the recipes with your friends.

Till Then,

Stay happy Stay Healthy!