Kanchipuram Idli | Delicious Kovil Idli » Dassana’s Veg Recipes

Kanchipuram idli with step-by-step pictures. Kanchipuram idlis are a well-known number of idlis. These are idlis spiced with cumin, pepper and ginger powder. Historically they’re made and supplied as Naivedyam to Bhagwan Vishnu within the Varadharaja Perumal Temple in Kanchipuram, Tamil Nadu. Paired along with your homely sambar and earthy coconut chutney, these idlis make for a delicious and hearty breakfast.

Historically kancheepuram idlis are steamed in a bamboo basket which is lined with the leaves of the bauhinia plant. This plant is often known as kachnar in Hindi and mandharai within the Tamil language. The plant is often known as mountain ebony in English.

Steaming idlis in mandharai leaves give it a really distinct style and taste. mandharai leaves usually are not simply obtainable the place we dwell. So the following most suitable choice for me was to make use of plantain leaves. The aroma of the banana leaves is properly infused within the idlis they usually tasted superior.

Kanchipuram idli recipe was shared with me by one of many readers of the weblog. I attempted the recipe and cherished it. These idlis style very totally different from the common idlis. The proportion of urad dal in kancheepuram idli is extra and thus the idlis have a slight dense texture.

You can also make the idlis in a pan (just like how dhokla is made) after which slice. You can even make them in idli moulds or tumblers. Typically all the pieces like dal, rice is floor collectively, however I’ve floor the urad dal and rice individually.

Within the temples they use solely common rice (uncooked rice) and never parboiled rice to make these idlis. Inexperienced chilies and hing are additionally not added. Whereas making at house, you may have some variations.

Within the recipe I’ve used each parboiled rice and hand pounded sona masuri rice. You should utilize another number of uncooked rice as an alternative of sona masuri.

Even common idli batter can be utilized to make kanchipuram idlis. Simply add some asafoetida (hing), ginger powder, soaked chana dal, inexperienced chillies, ginger, curry leaves.

Then make a tempering of mustard seeds, jeera and black pepper in sesame oil and add to the batter. Combine effectively and steam in a pan like the way in which Dhokla is steamed. Then slice and serve.

It’s the sturdy tempering of crushed spices, cashews, curry leaves and extra that’s added to the batter. This, when steamed, ends in tremendous flavorful idlis with bits of those elements felt in each chew.  

With this recipe of kanchipuram idli batter, you may even make crisp dosas. I did make dosas with leftover batter they usually tasted good. Within the submit I’ve proven steaming the idli batter in idli moulds in addition to small bowls. You possibly can even use tumblers as an alternative of idli moulds or small bowls.

The easiest way to benefit from the flavors of Kanchipuram Idli is to have it with a aspect of coconut chutney and sambar. Nonetheless, even tomato chutney goes very effectively with these idlis.

Step-by-Step Information

The best way to make Kanchipuram Idli

A) soaking rice & urad dal

1. Take ½ cup common rice and ½ cup parboiled rice or idli rice in a bowl or pan. You can even simply take 1 cup common rice (uncooked rice). I’ve used hand pounded sona masuri rice.

2. Rinse a few instances with water. Then soak rice in 1 cup water for 4 to five hours.

3. Take ½ cup urad dal and 15 fenugreek seeds (methi seeds) in one other bowl.

4. Rinse a few instances with water after which soak urad dal and methi seeds in 1 cup of water for 4 to five hours.

Making Kanchipuram Idli Batter

5. Drain all of the water from the urad dal and add in a grinder jar. Additionally add ½ cup recent water for grinding the dal.

6. Grind urad dal to a easy consistency.

7. With a spatula take away urad dal batter in a bowl.

8. Now drain all of the water from the rice and add them in the identical grinder jar. Add ½ cup recent water for grinding rice.

9. Grind rice to a semi high-quality consistency like that of rice rava.

10. With a spatula take away rice batter in the identical bowl by which urad dal batter is saved.

11. Combine very effectively with a spatula or spoon. Cowl and let the batter ferment in a single day or for 8 to 9 hours.

Preparation earlier than steaming kanchipuram idli

12. Earlier than making ready the idlis some prep work must be executed. Rinse 1 tablespoon chana dal a few instances with recent water. Then soak chana dal in ¼ cup sizzling boiling water for half-hour.

13. For steaming the idlis, you should utilize banana leaves. Minimize them in small squares as the identical dimension of that the idli mould.

Then line the idli moulds with the banana leaves. Grease some oil on the banana leaves.

14. You can even use small metal tumblers or metal bowls (vati) and line them with banana leaves. Grease some oil on the banana leaves.

15. Subsequent in a mortar-pestle take ½ teaspoon black pepper and ½ teaspoon cumin seeds.

16. Crush each black pepper and cumin seeds coarsely. Maintain apart. You possibly can even crush in a spice grinder.

17. Right here’s a pic of the batter after fermentation. The batter ought to have a nice bitter odour with some tiny air bubbles in it.

18. Drain all of the water from the soaked chana dal and add the soaked chana dal within the idli batter.

19. Add ¼ teaspoon dry ginger powder (saunth) and salt as required.

20. Stir and blend very effectively.

21. Warmth 1 tablespoon of ghee in a small pan or tadka pan. You can even use sesame oil (gingelly oil).

22. When the ghee melts add the crushed black pepper and cumin seeds.

23. Fry them for some seconds until the cumin seeds sizzle and alter colour.

24. Then add 8 to 10 cashews (chopped).

25. Combine effectively.

26. Stirring usually fry cashews until they flip gentle golden.

27. Add 7 to eight curry leaves (chopped). Combine effectively and fry for some seconds until the curry leaves turn into crisp. Don’t brown them.

28. Lastly add ¼ teaspoon asafoetida (hing). Swap off the flame and blend effectively.

29. Pour the tempering combination within the idli batter.

30. Stir and blend very effectively.

Making kanchipuram idli

31. Then pour idli batter within the idli moulds lined with banana leaves.

32. If utilizing small bowls or tumblers, then pour the batter until ¾th of the bowl or tumbler. Place the bowls on the idli stand or a steamer pan.

33. Carry to boil 2.5 cups water in a stovetop stress cooker or a big pot.

34. Place the idli stand within the stress cooker. Take away the whistle (vent weight) and canopy the cooker with its lid.

35. Steam kanchipuram idli on medium flame for 15 to twenty minutes. The idlis made within the idli moulds will take much less time. However the idlis made in a tumber or bowls will take extra time as the amount of batter is extra in these.

To test the doneness, insert a bamboo skewer within the idlis. If there is no such thing as a sticky batter on the skewer, the kanchipuram idlis are steamed effectively.

36. Look forward to 1 to 2 minutes after which with a spoon or spatula place the idlis in a plate. Take away the banana leaves after which serve kanchipuram idli. To maintain the idlis heat, place them in a chapati dabba (field) or a casserole.

37. Serve kanchipuram idli sizzling or heat with coconut chutney and sambar. Additionally they style good with tomato chutney.

Few extra in style South Indian breakfast recipes you might like are:

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This Kanchipuram Idli submit from the archives first printed on October 2017 has been republished and up to date in January 2023.