Description
Spiced and textured Kanchipuram Idli is a great way to bring in some variety to your South-Indian breakfasts!
Scale
Ingredients
For the Batter
- 1 cup Parboiled Rice (idli rice)
- 1 cup Raw White Rice (ponni rice)
- 1 cup Split Black Gram (urad dal)
- 1 Tablespoon Salt (adjust to taste)
- Water, as required
For tempering the Batter
- 1 Tablespoon Ghee (Clarified Butter)
- 1 teaspoon Mustard Seeds (rai / kadugu)
- 2 teaspoons broken Black Peppercorns (काली मिर्च / milagu)
- 1 teaspoon Dry Ginger Powder (सोंठ / sukku)
- 2 teaspoons Cumin Seeds (जीरा / jeera)
- 1/4 cup broken Cashew Nuts (काजू / mundhiri paruppu)
- 1/4 teaspoon Asafetida Powder (हींग / hing / perungayam)
- 2 Green Chili, finely chopped
- 2 Tablespoons Curry Leaves (करी पत्ते / karuveppilai)
- 2 Tablespoons freshly grated Coconut
Ghee or Vegetable Oil for greasing the pan
To serve (options ) –
Utensils used –
- Round baking pan or tin
- Steamer or pressure cooker (without the whistle)
- Idli Pan or heat-proof bowls or heat-proof glasses (tumbler)
Instructions
For the Batter Base
- Add both the rice to a mixing bowl. Wash well until water runs transparently. Cover rice with water, close with a lid and let it soak for around 6 hours or overnight
- Wash the urad dal well and soak it in water for 3 hours
- Discard water from both the dal and the rice
- Add washed urad dal to a grinder or a food processor (mixer). Grind until it is a coarse paste
- Add the rice on top of the urad dal paste, a little water and grind again to a slightly coarse batter
- Pour batter in a clean mixing bowl
- Add the salt and mix well
- Let the batter ferment for around 8 hours (or until it doubles in volume)
For tempering the Batter
- Heat Ghee in a small pan
- Add the mustard seeds, let them splutter
- Add the black peppercorn, dry ginger powder, cumin seeds, cashews, asafetida powder, green chili. Fry for 1-2 minutes until cashews turn golden
- Add curry leaves and fry for 10 seconds
- Pour the tempering onto the batter. Add the coconut (optional)
- Mix well, adjust seasoning if required
Steaming the Kanchipuram Idli
- Grease a round pan or idli plate or heat-proof bowl/glass/tumbler with ghee or vegetable oil
- Fill the pans half full with the idli batter
- Bring some water to a boil in a steamer or cooker
- Place the pan with the batter carefully onto the steamer or cooker
- Close with the lid
- Cook for around 20 minutes on medium heat or until the idli is well cooked
- To check, insert a knife or toothpick into the center of the idlis. If it comes out clean without leaving any wet batter, it is done!
- Let the idlis rest at room temperature for around 10 minutes
- Using a knife, loosen up the edges of the pan
- Carefully remove the idli from the pan
- Serve as is or with your favorite condiment
- If you have leftovers, store them in the refrigerator for up to 3 days. Reheat or steam before eating
Notes
- If you have a traditional Indian grinder, you can make the batter in that. If you don’t have a large enough food processor, then you can make the batters in batches and mix together
- Depending on how hot (or not) your environment is, it may take the batter anywhere between 4-8 hours to ferment
- Category: Breakfast
- Method: Steaming
- Cuisine: Tamilian
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