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 Tamil Nadu and hence got its name.The batter is steamed in idly pots placed in Kudalai (a bowl made with leaves available only in kanchipuram).It needs slow cooking. Cooker is not advisable and after an hour or so, it can be removed and sliced.

However, 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 flavourful idlis.This is a must-try for all idli lovers, and probably you would love it !!

Preparation time ~ 10 minutes

Cooking time ~ 15-20 minutes

Serves ~3 plates of idlis

Author ~ Julie

Ingredients

to grind
plain rice/raw rice/idli rice 2 cups
whole urad dal/gotta urad dal 1 cup
cooked rice 2 tbsp

fenugreek seeds 1/2 tsp  

to temper
chana dal or broken cashews 4-5 tbsp
ginger fine chopped 2 tbsp

ginger powder /chukku podi 1 tsp
black pepper corns, crushed 2 tbsp
cumin seeds, crushed 2 tbsp
asafoetida /hing /kayam podi 1/4 tsp
ghee, melted 1/3 cup
gingelly oil (nallenna) 1/3 cup
curry leaves,roughly chopped 4-5 sprigs
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 unlike regular idli 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 crushed cumin seeds, crushed 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, and stir to incorporate well in the batter.

OR Heat a pan, add ghee. Fry the cashews until lightly browned. Drain from ghee, and to the same ghee. Add gingelly oil. Add the fine chopped ginger, torn curry leaves, crushed pepper corns, crushed cumin seeds, asafoetida powder, dry ginger powder and switch off flame. Add the tempering to the batter, mix well. 

• Grease a flat plate or regular idli moulds with ghee or oil and pour this batter up to 3/4th depth and steam in a steamer for 15-20 mins or a knife inserted in the centre 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 the plates.Cut in wedges and enjoy with tomato chutney or peanut mint chutney or any other desired chutney.

NOTES

* Add yogurt /curd 1/2 cup if your batter is not fermented well. Omit if well aerated batter. 

* Add 1/4 tsp baking soda, it just fully aerates the batter to get cooked faster. Omit if you have a well fluffed batter.
* 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.
* Tempering and adding or adding just like that is your choice. Both ways demand oil and ghee to be poured hot.
* This 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.