Kanchipuram Idlis | Kanchi Idlis | Kanjeevaram Idlis

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

Method

-Wash and soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.Now grind the idli rice to a slight coarse batter,slight rawa textured batter..Keep the batter thick and do not add much water while grinding.Remove and keep aside.Add the urad dal and grind to a fine batter with minimal water.Add cooked rice and grind smooth.Mix all batters well with hands and aerate using your hands.Leave to ferment 8-10 hours and slightly longer in winters.(I usually add salt after fermentation,you can add at this point if you wish.Mix well.)
-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

NOTES
* 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.