Kanchipuram Idli

Also for Kanchipuram Idli there is another uniquess. Instead of using the conventional Idli plates, we can use any flat bottomed pan like tumbler, bowl, cake tin etc. Its generally served like a cake piece. The best sidedish or accompaniment for Kanchipuram Idli is Kara Chutney.  Kara Chutney is a piping hot spicy chutney made with Tomato, Onions and red chili. This is a best combo for a nice morning.

Recipe Card for Kanchipuram Idli

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Kanchipuram Idli Recipe

Course: Breakfast Dishes

Cuisine: Indian, Tamilnadu

Equipments Needed

• Mixer Grinder

Prep Time: 3 minutes

Cook Time: 30 minutes

Total Time: 16 minutes

Servings: 7 people

Calories: 130kcal

Author: Sowmya Venkatachalam

Kanchipuram Idli, an Idli flavoured with Ginger Powder, Peppercorns, cumin and a tempting Tempering. The ginger powder adds a wonderful flavor to the idli along with crushed pepper-cumin. Also generous amount of cashews makes this Idli more interesting and appetizing!

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Ingredients

For Batter

• ▢ 1 cup Raw Rice 1 Cup = 250ml
• ▢ 1 cup Parboiled Rice (Puzhungal Rice)
• ▢ 1 cup Whole Urad Dal
• ▢ 0.25 tsp Fenugreek seeds
• ▢ Salt As Needed
• ▢ 1 tsp Dry Ginger Powder (Sukku Powder)
• ▢ 1 tsp Peppercorns
• ▢ 1 tsp Cumin Seeds
• ▢ Cashew 10-12

For Tempering

• ▢ 2 tsp Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ Curry Leaves Few

Instructions

Soaking Rice & Urad Dal

• ▢
  Soak the rice and urdal separately in water for atleast 2 hours. Add fenugreek seeds along with Urad Dal.

Grinding Process

• ▢
  Rinse and drain the water and grind the rice and urdal in grinder to a thick batter. The batter should not be so smooth.

Fermentation Process

• ▢
  Add salt and keep the ground idly flour separately for 12 hours for the batter to undergo fermentation. Next day, you can see the batter has nicely fermented and would have become fluffy and increased its quantity

Grinding Spice

• ▢
  To the batter, add ginger powder and mix well. Grind the pepper and cumin seeds in a mixer and keep this aside.

Tempering Process

• ▢
  Pour gingelly oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add channa dal and fry till the dal turns golden brown color. Next, add curyleaves, cumin-pepper powder and fry for a 10 seconds.

Final Preparation of Batter

• ▢
  Add this mixture to the batter and stir the batter well. Now the kanchipuram idly batter is ready. Grease the idli plates with oil. Place roasted cashews in each mould.

Steam Cooking Process

• ▢
  Pour the idly batter in the idly plates and steam cook it in pressure cooker for about 10 minutes. Allow it to cool and then using a wet spoon, remove the idli from the mould and keep it in plate.

Cut & Serve!

• ▢
  We can also cook these idli in a cake tin or a flat bowl. Take a flat bowl or cake tin and grease it with oil. Pour the kanchipuram idli batter into it till half of its capacity. Steam cook it for 10 minutes. Allow the pressure to fully release and then remove the cake tin and allow it to cool off. Cooking of Idly will take more time than normal idly. Also allow it to fully cool off before. cutting the idli. Using a knife, loosen the edges and gently flip it off on a flat plate. Cut the idli into desired shapes and relish with your favourite side dishes

Serve Hot!

• ▢
  Delicious Kanchipuram Idli is now ready to serve. Serve with Hot Kara Chutney, milagai podi (gun powder) , chutneys and sambar.

Video

Nutritional Info

Nutrition Facts

Kanchipuram Idli Recipe

Amount Per Serving

Calories 130 Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 20g7%

Fiber 1g4%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions with Step by step Pictures:

• Soak the rice and urdal separately in water for atleast 2 hours. Add fenugreek seeds along with uriddal.

• 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, you can see the batter has nicely fermented and would have become fluffy and increased its quantity

• To the batter, add ginger powder 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  channa dal and fry till the dal turns golden brown color. Next, add curyleaves, cumin-pepper 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. Grease the idli plates with oil. Place roasted cahsews in each mould.

• Pour the idly batter in the idly plates and steam cook it in pressure cooker for about 10 minutes. Allow the pressure to release and then take the idli plates and allow it to cool and then using a wet spoon, remove the idli from the mould and keep it in plate.

• We can also cook these idli in a cake tin or a flat bowl. Take a flat bowl or cake tin and grease it with oil. Pour the kanchipuram idli batter into it till half of its capacity. Steam cook it for 10 minutes. Allow the pressure to fully release and then remove the cake tin and allow it to cool off. Cooking of Idly will take more time than normal idly. Also allow it to fully cool off before cutting the idli.

• Using a knife, loosen the edges and gently flip it off on a flat plate. Cut the idli into desired shapes and relish with your favourite side dishes.

• Delicious Kanchipuram Idli is now ready to serve. Serve with Hot Kara Chutney, milagai podi (gun powder) , chutneys and sambar.

Kanchipuram Idli