Monday, May 16, 2011

Kancheepuram Idli

For this week marathon, I have decided to post the famous recipes from Tamil Nadu.Starting with the divine city near Chennai - Kancheepuram.
Kancheepuram, also called temple city of Tamil nadu is famous for its temples, silk sarees and of course Kancheepuram idlis.This idli is different from the normal ones with added spices and flavours.This is a parasadam served in Varadharaja Perumal temple at Kancheepuram.Typically these idlis are steam cooked in Dhonnai (Made with banana or mandharai leaves) which gives an extra divine flavor to it.


Ingredients
For Idli batter:
Raw Rice: 1 cup
Boiled Rice: 2 cup
Urad dhal: 1 cup
For seasoning
Sesame oil: 2 tablespoon
Melted ghee: 1 tablepoon
Fresh thick curd: 3 tablespoon
Mustard seeds: 1/2 tsp
Pepper: 1.5 tsp
Jeera/Cumin seeds: 1.5 tsp
Ginger powder/sukku podi: 1 tsp
Hing: 1/2 tsp
Cashew nuts: 1 tablespoon (optional)
Curry leaves: a sprig


Procedure:
Step1:
Soak the dhal and rice separately for 6 - 8 hrs


Step2:
Grind them separetly , add salt and allow to ferment overnight


Step3:
Powder pepper and cumin seeds to a coarse powder


Step4:
Heat 2 tsp of ghee in a pan and slightly fry the pepper cumin powder ,ginger powder,hing and curry leaves.Fry the cashews as well


Step5:
Add this to the batter. Also add the remaining ghee, sesame oil and curd and mix well


Step6:
Pour it into idli moulds and steam cook for 15 - 20 minutes(This may take little longer to cook than normal idlis)


Step7:
Serve with idli milagai podi or sambar


37 comments:

  1. Shylaja, my mouth is watering at these idlis - simply perfect and delicious :)

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  2. Always wondered how regular idli was different from kancheepuram idli. So, it is the seasoning that differentiates the two! Nice to know the difference thanks for mentioning it. Learnt something today!

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  3. Beautiful idlis...they look so soft and porous.

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  4. My favorite idly...My MOM used to make this often...

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  5. Delicious idlis...great with sambar...

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  6. wow..this is something new to me..really very delicious!!!

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  7. Learnt this from my MIL. Looks so yummy with the podi.

    Vardhini
    VardhinisKitchen

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  8. always liove to hav idli in ny way...i feel this is the better way to have idli..thnX for sharing this post....
    do visit my blog and follow me if u get time
    Deepthi
    http://deepthidigvijay.blogspot.com/

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  9. I am absolutely going to love this series, great looking idlis :)

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  10. wow..kancheepuram idlis,looks yum yum..
    First time at your space,glad to follow you :-)
    visit mine n follow if you desire
    http://juls-tryntaste.blogspot.com/

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  11. wow........healthy nd yummy breakfast.......

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  12. Soft and lovely idlis..perfect breakfast idea..

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  13. My fav idlies havent had since a long...feel like having some for my tomorrow's lunch..

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  14. kancheepuram idlis looks awesome perfect.

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  15. they have come out sooo fluffy n soft- pass it on !

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  16. I've heard a lot about kancheepuram idlis, but never tried them myself. They look delicious.
    Quick question, when you say boiled rice, do you mean cooked rice? Thanks.

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  17. Nice recipe.. looks simply awesome dear.. lovely step by step pics :)
    Indian Cuisine

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  18. this looks so good...I hate idli's but this one is so delicious

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  19. Wow! This is my favourite idli! Looks yummy!

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  20. hey ! nice ones.. I made these recently and posted them on my blog too.. yummy ! I like the spluttered cumin / cashew mixture

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  21. Idlis look super soft and super tasty!! I was thinking of googling about this recipe today and here it is :-) Thanks for sharing.

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  22. awesome idlis...irresistible platter! yummy!

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  23. Idlis look great and mouthwatering. Delicious preparation.

    Deepa
    Hamaree Rasoi

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  24. Kanjivaram idli is my all time favourite. Looks great!!

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  25. Woooow....super soft idlies..will try this soon...

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  26. Nice variation to the regular ones.

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  27. A nice variation to normal idlis. No wonder it is very famous!

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  28. Wow this is some nice variation of the Idli. Very creative!

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  29. Kanchipuram idlis sound delicious,and the way u prepared is very explanative and easy method,will try once.
    Sai Padmapriya
    www.soundaryasbeautyworld.com

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  30. shylaja, I make kanchipuram idlis using 2cups raw rice and 1 cup urad dhal. I am not happy as it is not as fluffy as yours. could you please share with me the trick to make the idlis more fluffier? should we ferment it for a longer time like 12 hrs or add soda?

    Please help. Thank you.
    Chinns

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    Replies
    1. Hi Chinns,

      The ratio of rice to dhal that you used is less. Use 1 cup of raw rice + 2 cups of boiled rice and 1 cup of urad dhal if using mixie. If using grinder reduce the urad dhal to 3/4 cups

      Thanks
      Shylaja

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    2. Also ferment the batter until it doubles up and becomes fluffy. The duration depends upon the weather at your place.In Chennai it used to ferment in 5- 6 hrs.However in USA it takes 12-14 hrs to ferment

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  31. when salt is added fermentation stops..so add salt only just before cooking..

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