Kanchipuram idlis is another version of soft idlis which taste unique
and delicious.These idlis are loaded with peppercorns and other spices like ginger powder(or
ginger),cumin seeds and curry leaves.It originated from 'Kanchipuram' a small town in Tamilnadu
and hence got its name.These idlis can be prepared in regular idli moulds in small bowls or in plates as I made.this was in my do list since long and finally had the chance of tasting this flavorful idlis.The original recipe version asks for 1cup of ghee and curd each but here in this recipe its much less and really adds a good flavor of ghee.This is a must try for all idli lovers and probably you would love it !!
Recipe source : here
Ingredients
to grind
plain rice/raw rice/idli rice 2 cups
whole urad dal/gotta urad dal 1 cup
cooked rice 2 tbsp
to temper
chana dal /chopped cashews 2 tbsp
ginger shredded /ginger powder 1tsp
yogurt /curd 1/2 cup
black pepper corns 2 tsp
cumin seeds 2tsp
asafoetida /hing /kayam podi1/4 tsp
ghee,melted 2tbsp
oil 2tbsp
baking soda 1/4 tsp (optional)
curry leaves,roughly chopped a sprig
salt to taste
to grind
plain rice/raw rice/idli rice 2 cups
whole urad dal/gotta urad dal 1 cup
cooked rice 2 tbsp
to temper
chana dal /chopped cashews 2 tbsp
ginger shredded /ginger powder 1tsp
yogurt /curd 1/2 cup
black pepper corns 2 tsp
cumin seeds 2tsp
asafoetida /hing /kayam podi1/4 tsp
ghee,melted 2tbsp
oil 2tbsp
baking soda 1/4 tsp (optional)
curry leaves,roughly chopped a sprig
salt to taste
Method
-If using chana dal then soak for 2 hours else roughly chop cashews,keep ready.
-After fermentation,add beaten curd/yogurt,cumin seeds,pepper corns,ginger powder(or ginger),torn curry leaves,cashews(or chana dal) to the batter.Add salt if not added earlier in the batter and mix well.
-Add hot ghee and oil,baking soda and stir to incorporate well in the batter.
-Grease a flat plate or regular idli moulds with ghee or oil and pour this batter upto 3/4 th depth and steam in a steamer for 15-20 mins or a knife inserted in the center comes out clean.These idlis take a slightly longer time compared to regular idlis.Keep a watch.
-Leave the plates in the steamer for 5 mins before you unmould the plate.Pour cold water to the back (under surface)of the plates and then run a sharp knife around the edges and carefully remove from plates.Cut in wedges and enjoy with tomato chutney or peanut mint chutney or any other desired chutney.
Serves ~3 plates of idlis
* If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.
* If you are using cooker to steam idlis,don't forget to remove the whistle.
* Add more ghee if you wish a more calorie version.
* I added ginger powder as kids don't love biting in shredded ginger pieces.
* These mixture can be steamed in idly pots placed in Kudalai (a bowl made with leaves available only in kanchipuram).It needs slow cooking. cooker not advisable. After an hour or so, it can be sliced.
* Adding baking soda is optional,it just fully aerates the batter to get cooked faster.
13 comments:
Soft clouds of yumminess
Yummy soft idlis.
Idli looks so yummy and soft.
I had these during my hostel days, but didn't know the name. Your version looks soft and fluffy!!
this idlis looks amazing...bookmarked it..
Very new and exotic dish to me; looks yummy!
Super soft and delicious!
Our favourite breakfast..I can have it everyday without fuss.
Looks so soft ans delicious!
Soft idlis...thanks for sharing
this sounds really interesting... such awesome photos...
Lovely soft idli, yummy breakfast
I love this one..Your clicks make them even more scrumptious Julie..
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