Kanchipuram Idli Recipe 2 | How to make Kanchipuram Idli

Kanchipuram Idlis are one of those spicy, delicious Idlis that are different from the regular ones you make. These Idlis are supposed to have been made in the Varadharaja Perumal Temple, Kanchipuram. While we do not know if it is indeed prepared like this, there are many recipes floating around, claiming to be the recipe used by the cooks in the temple.

While we do not claim our recipes to be the authentics ones, we have referred our dairies that were written many years ago and filed under that name. So I am simply going by that and recreated yet another version. The first version of Kanchipuram Idlis were made with fresh ginger and other lentils. We even make a spicy podi to serve with it, the Kanchipuram Idli podi is worthy making and stocking in your pantry.

When I was asking Hubby dear on his weekend choice, he remembered this and said its been ages since I made. So told Amma that we should make it for the weekend dinner. She went ahead and soaked ahead, only to know that its another new proportion. Since this version also tasted very good and doesn’t require as much time or the time management was better for making this version of Idli, I decided to document this as well.

I also managed to take the step by step pictures taken for making these idlis. We also made the version 1 again, which we liked as well. I have decided to redo many of the old poss, so I have been cooking those old recipes these days. Hope you enjoy the pictures.

I am doing Cooking from a Cookbook Challenge after three months. I am so excited to share this with my buddies.

Step by Step Pictures for making Kanchipuram Idlis

Kanchipuram Idli Recipe 2

• CourseBreakfast, Dinner
• CuisineTamil Nadu
• By Cook MethodSteamed
• OccasionWeekend Special
• By DietVegetarian
• Dish TypeIdli Varieties

Servings	Prep Time
8Idlis	15mins

Cook Time	Passive Time
20minutes	2 hrs for soaking + 5 hrs fermentation

Servings Prep Time 8Idlis 15mins

Cook Time Passive Time 20minutes 2 hrs for soaking + 5 hrs fermentation

Ingredients

For the Batter before grinding

• 1cup Boiled Rice
• 1cup Raw Rice
• 1cup Urad dal
• 1tsp Fenugreek Seeds/Methi Seeds

For the Batter after grinding

• 1/2cup Curds/Yogurt
• 1/2tsp Cooking Soda

For seasoning

• 1tsp Peppercornswhole
• 1tsp Dry Ginger/Sonti
• 1/2tsp Asafetida/Hing
• 1/2tsp Cumin Seeds
• Curry Leaveshandful
• 10 Cashew Nuts
• 1tsp Cooking Oil
• Salt to taste

Instructions

For the Batter

1. Wash and soak the rice and dal together for 2 hours. Once done, change waters and grind to a coarse batter.
2. Then add Curds and cooking soda. Mix everything well and let it ferment for 5 hours. Once done, refrigerate till usage.

Before Steaming

1. Before making the Idlis, remove from fridge and keep it aside. Let it come to room temperature, so you can wait for 10 mins.

For the Seasoning

1. Heat a pan with oil, add all the ingredients for seasoning and roast well. Add this to the batter along with salt and mix well.
2. Let it rest for 1/2 hour, before you make the idlis.

Making the Idlis

1. Grease four 100 ml tumblers with ghee, pour the batter to 3/4ths. Add required water to the Idli steamer, and heat it up. We add about 3 cups of water to the Idli steamer.
2. When the water starts boiling, carefully place the tumblers into the container, close with lid and steam on high for 15 mins. Simmer for 5 mins and switch off. Remove and wait for 5 mins before opening the lid.

Recipe Notes

Though the steps might sound complicated, this idli gets done quite fast if you plan it along with your morning cooking.

Since the Idlis are huge, for regular serving, two Idlis are more than enough.

You should make sure your batter is not very smooth.

Serve these Kanchipuram Idlis with the special spicy Kanchipuram podi that we make.

This goes for the October Week 3, Cooking from Cookbook Challenge  Group.

The post Kanchipuram Idli Recipe 2 | How to make Kanchipuram Idli appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook