Idli batter is prepared with idli rice and urad dal. Here, idli batter is tempered with spices (cumin, peppercorns) and dals (chana dal) just before steaming the batter. Traditionally, the batter is steamed in wide deep vessel rather than using regular idli stand. Serve kanchipuram idli with tomato chutney.
Makes: around 6 Kanchipuram Idli.
Urad Dal 1/2 Cup
Idli Rice 1 Cup
Raw Rice 1/2 Cup
Green Chiles 2
Ginger 1 inch Piece
Yogurt 1 Tbsp
Salt to taste
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Chana Dal 1/4 tsp
Black Peppercorns a few
Chopped Raw Cashews 2
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Soak urad dal in water for 3 – 4 hours.
Soak both idli rice and raw rice in water for around 6 hours.
Grind the both urad dal and rice separately into smooth paste.
In a mixing bowl, combine the urad dal paste and rice paste.
Let the batter ferment for good 6 – 8 hours in a warm place.
Wash, remove stems and finely chop the green chiles.
Peel and mince the ginger.
Lightly crush the ginger and green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add ginger and green chiles.
Fry briefly and remove the tempering from heat.
Then, add the yogurt, salt and the above tempering to the idly batter bowl.
Mix well and let it stand for around an hour.
Grease the idly moulds with little ghee.
Place a cashew first and fill the moulds with kanchipuram idli batter.
Steam the idli for around 8 – 10 minutes.
Let them cool off a bit before removing the idli from mould.
Serve kanchipuram idli with tomato chutney.
Notes: Make sure to to soak the rice well to aid in easy grinding.
Suggestions: Usually the kanchipuram idli batter is steamed in a wide deep pans or cups rather than using the regular idly moulds.
Variations: You can also add urad dal and asafoetida to the tempering.
Other Names: Kanchipuram Idli, Kanjeevaram Idli.