Kanchipuram Idli Recipe
Kanchipuram Idli is a traditional South Indian breakfast dish that originates from the town of Kanchipuram in Tamil Nadu. It is made using a combination of rice, lentils, spices, and yoghurt, and is traditionally steamed in banana leaves to give it a unique flavour and aroma. The idlis are soft, fluffy, and have a distinct taste and texture compared to regular idlis.
Here’s the recipe for Kanchipuram Idli:
- 2 cups of idli rice
- 1 cup of urad dal
- 1/2 cup of chana dal
- 1/2 cup of yoghurt
- 1 tsp of cumin seeds
- 1 tsp of peppercorns
- 1 tsp of grated ginger
- 1 tsp of chopped curry leaves
- 1 tsp of salt
- 1/2 tsp of baking soda
- 1/4 tsp of asafoetida
- 1/4 cup of ghee or clarified butter
- 2 tbsp of cashews
- 2 tbsp of raisins
- Banana leaves for steaming
Instructions to Cook:
- Wash the rice and urad dal separately in water and soak them for 4-5 hours.
- Grind the urad dal and chana dal separately in a wet grinder or a mixer grinder until they are smooth and fluffy.
- Grind the rice separately until it is coarse and slightly grainy.
- Mix the ground dal and rice together in a large bowl.
- Add the yoghurt, cumin seeds, peppercorns, grated ginger, chopped curry leaves, salt, asafoetida and baking soda to the bowl and mix well. Add enough water to make a thick batter.
- Leave the batter to ferment in a warm place for 6-8 hours, or overnight.
- Once the batter has fermented, heat the ghee in a pan and fry the cashews and raisins until they turn golden brown. Add this to the batter and mix well.
- Cut the banana leaves into small pieces and grease them with some ghee.
- Pour the batter into the greased banana leaves and steam them in a steamer for 10-15 minutes, or until they are cooked.
- Once the idlis are cooked, remove them from the steamer and allow them to cool slightly before serving.
Kanchipuram Idlis are traditionally served with coconut chutney or sambar. Enjoy this delicious South Indian breakfast dish with your loved ones!
- Soak the rice and dal for at least 4-5 hours, or overnight. This will ensure that they grind easily and the batter ferments well.
- Grind the dal and rice separately. This will help in achieving the right texture and consistency for the idli batter.
- Ferment the batter in a warm place for at least 6-8 hours, or overnight. This will help in making the idlis soft and fluffy.
- Add the baking soda just before steaming the idlis. This will help in making the idlis fluffy.
- Fry the cashews and raisins in ghee and add them to the batter just before steaming the idlis. This will give the idlis a nice flavour and texture.