Yet another variety of Idly but very delicious and easy to prepare. A slight variation from the usual idly. The cumin seeds, Ginger powder and pepper gives a distinct flavour to this idly. Try this out and i hope you will start making this regularly as this will be liked by all the family members.

Kanchipuram Idli
Ingredients:
Urdal1 Cup
Raw Rice1 Cup
Par Boiled Rice1 Cup
SaltTo taste
Cumin Seeds1 teaspoon
Mustard Seeds(Optional)1 teaspoon
Pepper1 teaspoon
Ghee1 teaspoon
Gingelly Oil2 teaspoon
Cashew nuts10
Ginger powder1 teaspoon

Method:
  • Soak the rice and urdal in water for atleast 2 hours
  • Rinse and drain the water and grind the rice and urdal in grinder to a thick batter. The batter should not be so smooth.
  • Add salt and keep the ground idly flour separately for 12 hours for the batter to undergo fermentation
  • Next day, heat ghee in a pan, add broken cashews and fry till it turns golden red color. Take this and add it to the idly flour and mix well
  • Grind the pepper and cumin seeds in a mixer and keep this aside.
  • Pour gingelly oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add the cumin-pepper powder and ginger powder and fry for a 10 seconds. Add this mixture to the batter and stir the batter well
  • Now the kanchipuram idly batter is ready. Pour the idly batter in the idly plates and cook it in pressure cooker and serve with milagai podi (gun powder) , chutneys and sambar. Cooking of Idly will take more time than normal idly.
  • We can also pour this batter in a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove and cut it to small squares and serve.

Kanchipuram Idli

10 comments:

  1. looks really soft & inviting- good recipe !

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  2. Love to have this anytime....

    http://recipe-excavator.blogspot.com

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  3. recipes are good. why don't you have the same in tamil also

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  4. If it is traditional there is no cashew. Please say you have 'improved' it, unless you are ignorant

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  5. When someone has took pains to write all this please don tel any negative comments

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  6. Stubbus kitchen recipes will never fail

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  7. please never make negative comments .this site has huge followers

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  8. hi, i just love this.....i make it regularly..also known as 'kudalai' idli as it is made in dhonnais (ilai cups). one other must ingredient i add it karuvEppilai generously.... pieces of curry leaves on top of the idli maavu and pour the hot ghee over that so the flavor accentuates. also, i heat the ghee and add it over sukku powder, cumin and pepper coarsely crushed powders. and the gingelly/sesame seeds oil, i dont heat it up...raw oil dhaan...well, ovvoruthar veetla oru recipe..with minor alterations. end result, happy stomachs ;)

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  9. Your recipes are very good. Please give some easy recipes for the snack box of school going kids. My kids (5 years, twins) don't like noodles. macroni etc..

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  10. Looks amazing. I had thought Kanjeevaram idli's had moong dal in them because the ones I ate in Chennai were pale greenish in colour. Interesting to see there's no moong involved. Thanks for a superb site.

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