Kanchipuram Idli is a very popular South Indian idli seasoned with pepper, cumin seeds etc. I prepare Kanchipuram idli when we are bored with the regular idlis. It has a different taste as it is seasoned with many ingredients like pepper, jeera, ginger etc. It is very delicious and is also very easy to prepare. It can be had for breakfast or for dinner. I had written down this recipe from a magazine long time back. As I was getting many request for this recipe, I decided to share this very popular idli recipe. Today we will learn how to prepare Kanchipuram Idli following this easy recipe.
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 6-7 hours or overnight to ferment.
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 molds 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 coconut chutney, sambar and idli podi.
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