Make Kanchipuram Idli at home

wellhealthorganic.com Kanchipuram Idli: Kanchipuram Idlis, a famed variety hailing from the city of Kanchipuram in Tamil Nadu, stand out with their distinct flavor profile. Infused with a blend of cumin, pepper, and ginger powder, these idlis offer a departure from the conventional ones.

Kanchipuram Idli

• Prep Time: 9 hours
• Cook Time: 20 minutes
• Total Time: 9 hours 20 minutes
• Cuisine: South Indian, Tamil Nadu
• Course: Breakfast

Ingredients:

For Soaking and Grinding:

• ½ cup regular rice (about 120 grams)
• ½ cup parboiled rice or idli rice (about 120 grams)
• 1 cup water for soaking rice
• ½ cup urad dal (about 120 grams)
• 15 fenugreek seeds (methi seeds)
• 1 cup water for soaking dal

For Grinding:

• ½ cup water for grinding dal
• ½ cup water for grinding rice
• 1 teaspoon salt, or as needed

Other Ingredients for Kanchipuram Idli:

• 1 tablespoon chana dal
• ¼ cup hot water
• ¼ teaspoon ginger powder
• Salt, as required

Also Read: Pachadi

For Tempering Kanchipuram Idli:

• 1 tablespoon Ghee (or sesame oil)
• ½ teaspoon black pepper, slightly crushed
• ½ teaspoon cumin seeds, slightly crushed
• 8 to 10 cashews, chopped (optional)
• 7 to 8 curry leaves, chopped
• ⅛ teaspoon asafoetida (hing)

For Steaming Idli:

• 2.5 cups water for steaming
• Some oil for greasing idli molds or banana leaves
• 1 banana leaf (optional)

Instructions:

Soaking Rice and Urad Dal:

1. In a bowl, combine ½ cup regular rice and ½ cup parboiled rice. Rinse them thoroughly and soak in 1 cup of water for 4 to 5 hours.
2. Rinse ½ cup urad dal and 15 fenugreek seeds. Soak them in 1 cup of water for 4 to 5 hours.

Making Idli Batter:

1. Drain the water from the soaked urad dal and grind it to a smooth consistency, adding ½ cup fresh water.
2. Move the urad dal batter into a bowl.
3. Drain the water from the soaked rice and grind it to a semi-fine consistency, resembling rice rava. Use ½ cup fresh water for grinding.
4. Mix the rice batter with the urad dal batter. Mix well, cover, and allow it to ferment overnight or for 8 to 9 hours, until tiny air bubbles form and the batter develops a pleasant sour aroma.

Also Read: Tamarind Rice

Preparation Before Steaming Kanchipuram Idli:

1. Rinse 1 tablespoon chana dal and soak it in ¼ cup hot boiling water for 30 minutes.
2. If using banana leaves for steaming, cut them into small squares matching the size of the idli molds. Line the molds with banana leaves and grease them with oil.
3. Crush ½ teaspoon black pepper and ½ teaspoon cumin seeds coarsely using a mortar and pestle.
4. Drain the soaked chana dal and add it to the idli batter along with ¼ teaspoon ginger powder and salt. Mix well.
5. In a small pan, heat 1 tablespoon ghee. Add the crushed black pepper and cumin seeds. Fry for a few seconds until the seeds sizzle and change color.
6. Add chopped cashews and curry leaves. Fry until the cashews turn light golden and the curry leaves become crisp. Stir in asafoetida, then pour the tempering mixture into the idli batter. Mix well.

Making Kanchipuram Idli:

1. Pour the idli batter into the prepared molds lined with banana leaves or greased with oil.
2. If using bowls or tumblers, fill them up to ¾ of their capacity. Place them on the idli stand or in a steamer pan.
3. Bring 2.5 cups of water to a boil in a pressure cooker or large pot. Place the idli stand in the cooker, remove the whistle, and cover it with the lid.
4. Steam the idlis on medium flame for 15 to 20 minutes. The cooking time may vary depending on the mold size.
5. To check for doneness, insert a bamboo skewer or toothpick into the idlis. If it comes out clean without any sticky batter, the idlis are ready.
6. Allow the idlis to cool for 1 to 2 minutes, then remove them from the molds. Serve hot with coconut chutney and sambar.