Kanchipuram Idli Recipe

kanchipuram idli recipe

Kanchipuram idli, also known as Kovil idlis, are famous for their soft, fluffy texture and slightly tangy flavor. Here’s a recipe to recreate this South Indian breakfast delicacy in your own kitchen:

Kanchipuram Idli Recipe Ingredients

  • For the batter:
    • 1 cup raw rice (sona masoori or parboiled rice)
    • 1 cup idli rice (roasted parboiled rice)
    • 3/4 cup urad dal (whole white lentils)
    • 1/2 teaspoon methi seeds (fenugreek seeds)
    • Salt to taste
  • For the tempering (optional):
    • 2 tablespoons ghee
    • 1 tablespoon black peppercorns (whole or crushed)
    • 2 teaspoons cumin seeds
    • 10 cashews (optional)
    • 1 sprig curry leaves
    • 2 pinches hing (asafoetida)
    • 2 pinches dry ginger powder
  • Additional items:
    • Idli steamer or pressure cooker with idli stand
    • Oil for greasing

Lets Prepare Kancheepuram Idli

  1. Soak the rice and dal: Wash and soak the raw rice, idli rice, and urad dal separately in enough water for at least 5-6 hours, or overnight. Rinse and soak the methi seeds separately for 30 minutes.
  2. Grind the batter: Drain the water from the urad dal and grind it to a smooth and fluffy batter with a little water as needed. Transfer the batter to a large bowl.
  3. Drain the water from the rice and grind them together to a slightly coarse consistency, similar to rava (semolina).
  4. Drain the methi seeds and grind them to a fine powder. Add this to the batter along with salt. Mix everything well.
  5. Ferment the batter: Cover the bowl with a cloth or lid and leave it in a warm place for 8-10 hours, or until doubled in volume. You can also speed up the fermentation by adding a pinch of baking soda or fruit yogurt.
  6. Optional tempering: Heat ghee in a pan until it gets hot. Add cumin seeds and let them splutter. Then, add black peppercorns, cashews (if using), curry leaves, hing, and dry ginger powder. Saute for a few seconds until fragrant. Finally, pour this tempering over the fermented batter and mix gently.
  7. Steam the idlis: Grease the idli molds with oil. Pour the batter into the molds. Place the molds in an idli steamer or pressure cooker with idli stand. Add enough water to the steamer or pressure cooker and bring it to a boil.
  8. Steam for 12-15 minutes: Steam the idlis for 12-15 minutes on medium heat. If using a pressure cooker, close the lid, wait for one whistle, and then lower the heat and steam for another 5 minutes.
  9. Serve hot: Once cooked, carefully remove the idlis from the molds using a spoon or spatula. Serve them hot with sambar, chutney, and ghee.

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