Kanchipuram idli Recipe | Idli
As I began my culinary journey trying new and different food, came across this variety of Idli which I have never seen or tried. Tried out this variety and it was brilliant outcome and my daughter and my wife both liked it.
Kanchipuram Idlis are idlis which are mildly spiced with pepper, cumin and dry ginger or dry ginger powder, which makes the Idli taste unique and delicious. These are originally / traditionally steamed in jack fruit leaves.
- 2 cups of Raw Rice/Idli Rice (or Idli Rava)
- 1 cup white whole Urad dal, 2 tbsp Chana dal
- 1/2 cup of fresh Curd
- 4 to 5 Curry leaves,roughly chopped
- 1 tsp chopped fresh Ginger (or one could substitute with Ginger powder)
- 1 tsp whole Black Pepper corns
- 2 tsp Cumin seeds, 2 tbsp melted hot Ghee
- 2 tbsp Oil
- 1/4 tsp Cooking Soda
- Salt to taste
- Soak rice and urad dal separately for 3-4 hrs or if one is using Idli rava you can soak just 1 hr before grinding.
- Wash urad dal and grind to fins batter in the grinder and keep it aside.
- Now grind the idli rice to a slight coarse batter, the consistency of batter should be like slight rawa textured batter. Let the batter be thick and do not add much water during grinding.
- Now add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12 hrs.
- Soak chana dal for 2 hrs and drain them and keep them ready.
- Add beaten curds, cumin seeds, pepper corns, chopped fresh ginger , torn curry leaves and chana dal to the batter and mix well.
- Add hot ghee, oil and cooking soda to the batter and mix well.
- Grease a flat deep container or idli plates with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.
- Let the Idli rest in the steamer/cooker for 5 mins before we can unmold the idli.
- Run a sharp knife around the edges and try to unmold the idli carefully.
- Cut it into wedges for ease of serving and eating.