Kanchipuram Idli

#Kanchipuram #Idli is a very popular South Indian idli seasoned with Black pepper, mustard seeds, chana dal (split chickpeas) etc. It’s different from regular idles, delicious and easy to prepare. It can be made for breakfast or dinner. Today let’s learn how to prepare #Kanchipuram #Idli

Ingredients :

    Idli par boiled rice -1/2 cup

   Raw rice - 1/2 cup

   Urad dal (whole) -1/2 cup

   Salt needed

   For the seasoning:

   Sesame seed Oil/ vegetable oil - 1 1/2 tbsp

   Ghee -3 tsp

   Mustard seeds 1 tsp

   Urad dal - 1 1/2 tsp

   Split chickpeas dal/channa dal -1 tsp

   Whole black Pepper- 2 tsp slightly crushed

   Cumin seeds/jeera - 1 tsp

   Ginger - 1 inch piece grated

   Dry Ginger powder - 1/4 tsp (optional)

   Green chillies - 1-2 finely chopped

   Hing/asafoetida - 1/4 tsp

   Cashew nuts - 10 break it into 2-3 pieces

   Curry leaves -few tender ones

   Turmeric powder -a pinch (optional)

   Coriander leaves - 2-3 tbsp finely chopped

Preparation :

Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick. Check out my idli batter recipe to know more details about grinding for idli.

Leave the batter in a warm place for 8-10 hours or overnight to ferment.

Method:

Now our batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

Pour the batter in idly moulds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel (as shown below).Cut it into pieces and serve.

Serve hot with sambar / coconut chutney.

Note:  To enhance the look I have garnished my idli’s with grated carrots and few of whole black peppers.  In some with Yuvika’s Kitchen initials (YK).

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Happy Cooking

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