Kanchipuram Idli Recipe
Kanchipuram idli recipe is an authentic preparation by my mother in law and this specific trial was made by my husband. This is one the earliest versions of cake, to be specific a savoury cake. The recipe and all information are Mr Kalyani’s courtesy and work. This has several flavours infused and you can enjoy this as you like with or without any accompaniment.
Kanchipuram Idli Recipe
You can pack this for your travels with idly podi and oil. Without coconut, this can stay good for 3 days. You can grab a bite on the go and you will feel full and get drenched in rich flavours. Here is one version of the recipe I like, you can make it plain or you make it with pepper and dry ginger alone. They are traditionally made in andhimantharai leaves. The flavour is heavenly. You can try banana leaves also.
Ingredients:
- Idly rice-1 cup
- Urad dhal(whole)-1/4 cup
- Fenugreek seeds-1 tsp
- Ghee-1 tbsp+1 tbsp(grease,tempering)
- Salt-To taste
- Roasted cumin powder-1 tbsp
- dry Ginger Powder- 1/2 tbsp
- Pepper-1/4 tsp
- Coconut pieces- 3 tbsp
- Gram dhal-1/2 tsp
- Curry Leaves
- Coriander leaves
- Green chilly -1
- Asafoetida- A pinch
Kanchipuram Idli Recipe
Procedure:
1. Rinse and soak rice, dhal + fenugreek together in separate vessels for 6 hours.
2. Grind rice after draining the excess water just like you grind for idly/dosa batter. But the consistency should be like Rava(coarse).
3. Similarly grind the dhal+fenugreek together into a coarse batter. Let it not be runny.
4. Mix them both and let them ferment for 10-14 hours (double the time you usually allow for normal idly batter).
5. When you are about to make the idlies, mix salt & half a cup of water.
6. In a tempering pan, add 1/2 tbsp ghee and temper coconut pieces, gram dhal and curry leaves.
7. Add the dry ginger powder, roasted cumin powder, 1 tbsp ghee to the batter.
8. Now add the tempered items and raw curry leaves, coriander leaves. Mix well
9. Grease a cup or a bowl with ghee generously and pour the batter to 3/4 th level.
8. Steam cook for 20-25 minutes (till a knife comes out clean).
9. Let it cool down and cut it out from the bowl carefully and demould it.
10. Kanchipuram idly is ready to enjoy.
What is the alternative to rice?
You can use millets like little millet, Kodo millet and barnyard millet instead of idly rice.
Can I make idly in the normal idly plate?
Yes, you can use normal idly plates too instead of using a bowl.
Notes:
Don’t skip fenugreek as it enhances the texture and taste.
You can skip green chillies if you are trying this with kids.
To pack it for your travel, ensure you thoroughly cool them down.
Avoid ghee and use oil to improve the shelf life to 3-5 days.
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