Kanchipuram Idli is a popular Idli that is originated from tamilnadu –Kanchipuram Varadaraja swamy Temple’s madapalli. This special Idli is served as a Prasad in Varadaraja Swamy Temple. Originally the idlis are cooked in bamboo casing lined with dried mandharai leaves. The mandharai leaves add to the flavour of the idlis. You can use a greased tumbler or a flat based round vessel or you can steam them in the regular idli plates. Instead of making regular Idli we can try this Kanchipuram Idli. The flavour of cumin,pepper along with ginger makes the Idli really wonderful.
Kanchipuram Idli made in Idli plates
Kanchipuram Idli made in steel tumblers
Ingredients
½ cup Urad Dhal
½ cup Idli Rice
½ cup Raw Rice
Salt to taste
For tempering
1tbsp Grated ginger/dried ginger powder
1tbsp Crushed peppercorns
2 tsp Cumin seed
2 tbsp Ghee
few Curry leaves
Soak the rice and urad dhal separately in water for 2 hours
Rinse and drain the water and gind the rice and urad dhal separately
Now mix both the batter very well
Leave the batter for 6-7 hours or overnight to ferment
Now add ginger powder/grated ginger to the batter and mix well
Pulse the pepper and cumin coarsely in a mixer
Add 2tbsp of ghee to a pan.
Add curryleaves, cumin-pepper powder and fry for 10 second
Add this mixture to the batter and stir well.
Now the kanchipuram Idli batter is ready
Pour the batter in the greased idli plaes and steam for 10 minutes
Then take the idli plates out and allow it to cool
Using a wet spoon remove the idli from the mould
Serve it with milagai podi, chutney or sambar
Usha's Kitchen 