Wednesday, June 5, 2013

Kanchipuram Idli - Spicy Idli from the holy city Kanchipuram

Kanchipuram Idli is a special traditional idli recipe of Kanchipuram, holy city in Tamilnadu. This Kanchipuram Idli is still served as prasadam in many of the ancient Perumal Temples located in Kanchipuram. This is a spicy idli variety blended with pepper, jeera, cashews, curry leaves, etc. to satisfy your taste buds. Here in this article I have given you a very easy method of making this Kanchipuram idli.

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Ingredients needed to make Spicy Kanchipuram Idli

Boiled rice – 2 cup
Raw rice – 2 cup
Urud dal – 2 cup
Fenugreek – 1 tbsp
Cooking soda - 1/2 tsp.
Gingely oil - 1 tbsp.
Ghee - 1 tsp.
curd - 1 cup
salt to taste

For seasoning
Pepper - 2 tsp.
Jeera - 2 tsp.
ginger - finely chopped
cashewnuts - 10 -20 nos.
Urad dal - 4 tsp
A sprig of curry leaves

Method to prepare Kanchipuram idli

1. Clean and soak rice and dal separately for 5-6 hrs.

2. Grind the urad dal in a grinder and then the rice to a smooth batter. Mix both together adding required amount of salt.

3. Allow this to ferment for 10 hrs or overnight.

4. Add cooking soda to the batter after it is ferment. Now add 1 cup of curd and gingely oil to the batter.

5. In a kadai, add 1 tsp of oil and roast all the items given under seasoning. Add this to the batter and mix well.

6. Pour the batter into the idli plates, you can spread the mandarai leaf on the idli plates and cook for 15- 20 mins in a pressure cooker or idli maker.

7. Now the Kanchipuram idli is ready to be served.

Kanchipuram idli tastes well with Karuveppillai chutney and idli milagai podi.

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