Monday, May 20, 2013

Kanchipuram Idli | Kanchi Idli Recipe | Idli Varieties

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kanchi idli
Its been a long time since I posted any variety of idli in my blog.When I prepare Idli batter, it usually lasts for 3-4 days and we usually have plain idli with Sambar or Chutney or prepare this Kanchi Idli,Stuffed Idli and if the batter turns sour, I usually make other varieties like Spicy Onion Idli, Dibba Rotti etc.
kanchi idli
Kanchi Idli (it is also called as Kanjeevaram Idli or Kanchipuram Idli) is another version of Idli which is loaded with peppercorns and other spices like Ginger powder(or ginger),cumin seeds and curry leaves which makes the Idli taste unique and delicious. It originated from the town 'Kanchipuram' in Tamilnadu and hence the name. It is also served as the prashad in Varadaraja perumal temple in Kanchi. Definitely do give it a try in case you have not made it earlier.
kanchipuram idli
Kanchipuram Idli Recipe:
(makes around 7-8 big round 6" idlis)

Ingredients:
2 cups Raw Rice/Idli Rice (or Idli Rava)
1 cup white whole Urad dal
2 tbsp Chana dal or chopped Cashew nuts
1/2 cup fresh thick Curd
a sprig of Curry leaves,roughly chopped
1 tsp dry Ginger powder or 1 tsp chopped fresh Ginger
2 tsp whole Black Pepper corns
2 tsp Cumin seeds
2 tbsp melted hot Ghee
2 tbsp Oil
1/4 tsp Cooking Soda(optional)
Salt to taste

Method:
  • Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
  • Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
  • Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
  • Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
  • Soak chana dal for 2 hrs and drain them and keep them ready.
  • Add beaten curds,cumin seeds,pepper corns,dry ginger powder(or chopped fresh ginger),torn curry leaves and chana dal(or cashew nuts) to the batter and mix well.
  • Add hot ghee,oil and cooking soda to the batter and mix well.
  • Grease a flat deep container or idli plates (I use thatte idli stand) with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.You can even pour the batter into small cups or tumblers and steam them.This idli takes bit longer to steam compared to regular idlis.If you are using cooker to steam idlis,do not forget to remove the whistle.
  • Leave the plates in the steamer/cooker for 5 mins before you unmold the idli.Run a sharp knife around the edges and try to unmold the idli carefully and cut it it into wedges.
Serve the idli hot with Coconut Chutney and Milagai Podi.
kanchi idli
 Notes:
  1. You can even use Raw rice(regular rice) instead of idli rice or 1 cup of each - 1 cup Idli rice and 1 cup Raw rice in the recipe.
  2. Regular Idli batter(prepared with Idli rava) can also be used to make Kanchi Idlis.
  3. You can add all the ingredients like cumin seeds,pepper corns,ginger powder,curry leaves and soaked chana dal(or cashewnuts) to the batter before fermenting and add the curds,oil and hot ghee on the following day(after fermentation) just before making idlis.
kanjeevaram idli
kanjeevaram idli

23 comments:

Sowmya Madhavan said...

Love this..I make it for dinner sometimes..am loving the chutneys too along with it

Hamaree Rasoi said...

Idli looks awesome. Never tried anything like this before. Excellent preparation.
Deepa

Sangeetha Nambi said...

Wow ! Super flavored idly and looks super spongy too...

Akila said...

Lovely idlis

Hari Chandana P said...

Looks delicious.. Love it :)

Preety said...

simply superb

Priti S said...

Looks yum ....long time had this ...the platter is too tempting

Kaveri Venkatesh said...

Love the way you've cut and arranged the idlis...very nicely made

Arthy Suman said...

awesome recipe i have never tried those....

JEYASHRI SURESH said...

It has been a very long time since i made this. Looks super yum and soft. Nicely presented

Mythreyi said...

Looks Yummyyy, Drooling over Chutneys, Love the Clicks...

-Mythreyi
Yum! Yum! Yum!

Sayantani said...

such a refreshing variety of the regular idli. love love love it.

Premas Culinary said...

wow perfectly made soft idly,luks too gud...

Veena Theagarajan said...

wow! came out perfect!

Priya Suresh said...

Missing this idli, my all time favourite.

Divya Shivaraman said...

Lovely presentation and wonderful clicks - when i land up in some wonderful blogs i have only this to say "Happy to follow you"

divya said...

Super like...Drooling here..

Anonymous said...

Superb! Want to try it right now!!!Can you post the thatte idli stand pic? Which type of material the stand is made of and method to use it? Is it available in North India? Can we prepare in normal Idli moulds?

SARADA DEVI said...

This variety of idly is delicious, very tasty and has attractive looks.Thanks for the presentation of the good recipe

dassana said...

i used to have these idlis often in restaurants. one of my fav idlis. liked the way you presented them.

prathibha Garre said...

@anonymous...ofcourse you can use normal idli stand to make these idlis or even small katoris or dhokla plates..or any flat plates with a rim which can be fit in the steamer or cooker...

Rumana Ambrin said...

Such a yummy dish..

Padmavathi Patil said...

The ratio between rice and Urdhal is more usually 4 parts of Rice 1 part of Urddhal is taken Or is this speciality of Kanchipuram idli that Rice and Dhal is 2:1

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