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.
Kanchipuram Idli
Prep Time : 45 mins Cook Time : 15 mins
Serves: 2-3
Recipe Category: Breakfast/dinner
Recipe Cuisine: South Indian
Ingredients needed
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 - 1 1/2 tbsp
Ghee -3 tsp
Mustard seeds 1 tsp
Urad dal - 1 1/2 tsp
Bengal gram/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
Serves: 2-3
Recipe Category: Breakfast/dinner
Recipe Cuisine: South Indian
Ingredients needed
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 - 1 1/2 tbsp
Ghee -3 tsp
Mustard seeds 1 tsp
Urad dal - 1 1/2 tsp
Bengal gram/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 6-7 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 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.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Looks so fluffy n healthy
ReplyDeletethis looks yumm.. nice one..
ReplyDeleteTasty and healthy breakfast. Thanks for sharing.
ReplyDeletecame out so good paddu
ReplyDeleteI love tis idli.. Its been ages since I had tis. Thanku
ReplyDeleteOld is gold
ReplyDeleteThis is a regular recipe in our house for vaikunta ekadasi. We avoid mustard and bengalb gram dhal. Tastes best with mor kulzambu and idli milagaipodi.
ReplyDeleteTempting.....:)
ReplyDeleteThanks for this recipe. This is for our poonal festival breakfast tomorrow.
ReplyDeletePadhu,can I add baking soda or not?
ReplyDeleteNo need to add baking soda. As we are adding whole skinned urad dal for grinding the batter, the idli will be soft and spongy.
Deletehi found your collection interesting. Glad I stopped by.
ReplyDeleteHow long do you steam the idlis when you make it in a shallow dish?
ReplyDeleteIt depends on the heat. Approximately 15-20 minutes. Check by inserting a toothpick in the center, if it comes out clean, the idli is cooked
DeleteDearie, The recipe descriptions are meant for some other indian who has seen the thing, eaten the thing and perhaps has even lived in kanchipuram. The recipe has to be written such that it conveys the procedure to someone who has never seen an idly. A complete recipe tells exactly what was done without assumptions.
ReplyDeleteWhat is idli par boiled rice?
ReplyDeleteIt is idli pulungal arisi. That is par boiled rice used for making idlis.
DeleteI tried this. It came out awesome
ReplyDeletemouth watering recipe
ReplyDeleteHi... I am new to cooking, though I have kids who work . I never liked cooking and never found time,now that I have more leisure time I have been trying a lot of your recipes.
ReplyDeleteYour recipes are easy to follow,clear and always a success.
I am now Enjoying cooking for my family and I feel like a professional... thanks
All your recipes are simply awesome ma. Kudos to your minute details, the meticulous format of things needed, the awesome procedure and the photos. I look into your recipe for all dishes. Thank you endless
ReplyDeleteI will try and tell. Can we make more flour
ReplyDeletelike idly flour and keep for few days