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Nov 1, 2012

Kanchipuram Idli

 The humble South Indian breakfast staple - the idli- has an interesting avatar, the Kanchipuram idli. Kanchipuram Idli is a special traditional type of Idli made at Kanchipuram in Tamil Nadu. This is slightly different from the usual plain Idli. This has a distinct taste of cumin seeds, ginger and pepper. I love the Kanchipuram Idli that my Amma makes.  It is very delicious and easy to prepare.

Parboiled rice                                 ½ cup 
Raw rice                                           ½ cup
Black gram dhal (Urdh)                   ½ cup
Crushed pepper                               1 tsp.
Grated ginger                                   1tbsp
Cumin seed                                       ½ tsp.
Dry ginger powder                           2 pinches
Asafetida                                         1 pinch
Chopped curry leaves                       1 tbsp.
 Melted Ghee                                      2tbsp.
Gingili oil                                         2 tbsp. 

  • Soak both rice and dhal together for 3 hours. Wash and drain.
  • Grind coarsely without adding much water.
  • Add salt and mix it well and keep it overnight.
  • Next day add crushed pepper, grated ginger, cumin seeds, dry ginger powder, asafetida, curry leaves, melted ghee and oil to the batter and mix well. Add a little water, if batter is too thick.
  • Grease the idle holder or pan well and fill each of them with 3/4th full of batter.
  • Steam cook idlis on medium flame for about 10 minutes or until done.
  • Use a butter knife to remove the idlis.
  • It combines with authentic sambar replete with the distinct flavor of asafetida, and a set of mind blowing Coconut Chutney & Coriander Chutney.

1 comment:

  1. soft and fluffy idly. Love them with onion tomato chutney. First time here. Happy to follow you.

    On-going event: South Indian cooking


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