Kanchipuram Idli Recipe + Video
Thursday, July 02, 2020
As the name suggests, Kanchipuram Idlis originated from the temple town Kanchipuram, in Tamil Nadu.
Unlike regular Idlis, These Idlis are flavored with Ginger, Peppercorns, Cumin, Soaked Chana Dal & curry leaves, lending it a spicy & unique flavor
Kanchipuram Idlis are offered as Neivedyam (Offering) to the main deity at the Varadharaja Perumal Temple & Traditionally, they are steamed in small Bamboo bowls lined with a kind of dry leaves (Muttugada Ele/ ಮುತ್ತುಗದ ಎಲೆ in Kannada) which lends a unique flavor to the Idlis
At home, we can either steam them in small bowls, or steel tumblers or even in round steel plates & cut them into triangles. They are also a popular item in many South Indian eating joints.
Also, You can make the Idli batter from scratch or use your regular Idli Batter (which is what I have done here). It is a great way of using up leftover Idli batter that has slightly gone sour
Once you have the batter in place, it is very easy to make this.
You Will Need
- Idli Batter - enough to make about 12 Idlis (The recipe for Idli Batter can be found here)
- 1/2 cup Chana Dal - Soaked for at least 1.5 hours
- 2 teaspoon - Crushed Black Peppercorns
- 2 teaspoon Cumin Seeds
- 2 teaspoon Grated Ginger
- 2 sprigs of Curry Leaves - chopped
- A handful of Coriander Leaves - Chopped
- Salt as per taste (There is no need to add extra salt if the batter already has salt)
HOW TO:
In a bowl, Add in soaked & drained Chana dal, Ginger, Crushed Pepper, Curry Leaves & Coriander leaves into the Idli Batter. Mix well
Take a few small Steel Tumbler (The small kind in which South Indians drink Coffee in) -- Watch Video
Grease them well with Oil & pour the batter until it is 3/4th full.
Place a large pot filled with 2 cups of water on the stove. Place a trivet inside.
Now, place all the steel tumblers filled with the batter inside, turn on the heat & close the lid
Steam for 20 minutes. Insert a toothpick in the middle & if it comes out clean, the Idlis have cooked well.
After 20 minutes, turn off the heat & let it stand for 5 minutes. Carefully remove the tumblers & let it cool outside for 10-15 minutes
Unmould the Idlis by gently tapping them, Serve them with Coconut Chutney
You can use small steel tumblers or small steel bowls or you can pour the batter onto a plate, steam & later cut them into triangles.
You can also steam them in regular Idli Plates
How Long Should I steam them For?
If you are going to use steel tumbler or steel bowls, you will need to steam them for 20 minutes
But if you are using regular Idli plates or a steel plate, steam them for 12 minutes
You can also use Banana Leaf as a liner to help unmould the Idlis easily
What side dishes to serve Kanchipuram Idli With?
Though it can be served with both Chutney & Sambar, I feel it tastes best with plain & simple Coconut Chutney as the Idlis are quite spicy & packed with flavor
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