kancheepuram Idli

காஞ்சிபுரம் இட்லி

kancheepuram Idli

kancheepuram Idli takes its name from the ancient city of kancheepuram in Tamil Nadu, known as the city of a thousand temples. This idli variant is steeped in tradition and is much revered in South Indian cuisine for its unique flavors and the ritualistic way it's prepared, often as an offering in temples. The recipe is distinguished by its seasoning with ginger, peppercorns, cumin, and the aromatic ghee-infused tempering, which imparts a divine taste to the idlis. Wrapped and steamed in banana leaves, these idlis carry a hint of the leaf's fragrance, making them a special variant of the otherwise simple South Indian staple.
kancheepuram Idli
  • Type of Dish:

    Type of Dish:

    Main Course

  • City:

    City:

    kancheepuram

  • State:

    State:

    Tamil Nadu

  • Country:

    Country:

    India

  • Language:

    Language:

    Tamil

A traditional South Indian temple idli
MAIN INGREDIENTS
Regular and parboiled rice

Rice

Urad Dal

Urad dal

Chana Dal

Chana dal

RECIPE CARD

kancheepuram Idli

kancheepuram Idli takes its name from the ancient city of kancheepuram in Tamil Nadu, known as the city of a thousand temples. This idli variant is steeped in tradition and is much revered in South Indian cuisine for its unique flavors and the ritualistic way it's prepared, often as an offering in temples. The recipe is distinguished by its seasoning with ginger, peppercorns, cumin, and the aromatic ghee-infused tempering, which imparts a divine taste to the idlis. Wrapped and steamed in banana leaves, these idlis carry a hint of the leaf's fragrance, making them a special variant of the otherwise simple South Indian staple.
kancheepuram Idli
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Prep Time:
9 Hours (Includes soaking and fermenting time)
Cook Time:
20 mins
Total Time:
9 Hours 20 mins
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Cuisine
South Indian
Course:
Main Course
Diet:
Vegetarian

Instructions

  • Soak the Grains: Combine regular and parboiled rice in a bowl, rinse, and soak in 25 ml water for 4-5 hours. In another bowl, soak urad dal and fenugreek seeds in 25 ml water for the same duration.
  • Grind the Batter: Drain the urad dal and blend with 12.5 ml fresh water to a smooth consistency. Repeat with rice, using another 12.5 ml of water, to a semi-fine consistency. Mix both batters and let ferment for 8-9 hours or overnight.
  • Preparation Before Steaming: Soak chana dal in hot water for 30 minutes. Optionally, cut banana leaves to fit idli moulds and grease with oil. Coarsely crush black pepper and cumin seeds.
  • Mixing the Batter: Drain chana dal and add to the fermented batter with ginger powder and salt. Mix well.
  • Tempering: Heat ghee in a pan, add crushed pepper, cumin, cashews, and curry leaves until fragrant. Add asafoetida, turn off the heat, and mix this tempering into the batter.
  • Steaming the Idlis: Fill idli moulds or prepared bowls with the batter. Steam in a preheated steamer or pressure cooker (without the whistle) for 15-20 minutes or until a skewer inserted comes out clean.
  • Serving: Remove idlis, discard banana leaves if used, and serve warm with coconut chutney and sambar.

Notes

  1. The unique flavor of these idlis comes from the tempering and the optional use of banana leaves for steaming.
  1. Adjust the quantity of green chillies based on your preference for spice.

Nutrition Info (Approximate Values)

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Benefits

  1. Protein rich
  1. High Fibre
  1. Anti-oxidant
RATING AND COMMENTS

Reviews

5 out of 5 stars

138 reviews