Kanchipuram Idli Recipe - Breakfast Recipes

Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from the temple's madapalli.I tried this recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kanchipuram Idli which I have mentioned below as recipe 2. This time I tried  Kanjeevaram Varadaraja perumal temple recipe ( Koil idli).It came out really well.We loved its taste.

The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf.Normally the cooking time of idli takes 1 hour as they make in kudal ( a hollow bamboo rod). But I used pressure cooker, so it took just 15 minutes. Also the consistency of batter should be slightly coarse to get the above texture in the picture. But one thing is u should eat it hot .Otherwise it will become slightly hard when warm.If u grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down.This idli tastes the best with coconut chutney.I’ve had this with sambar too.But I feel coconut chutney is the best side dish.My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves , it tastes delicious & very soft .Try it and let me know how it tasted Lets see how to prepare Kanchipuram idli using two different recipes.

Kanchipuram Idli Recipe

How to make Kanchipuram idli - 2 recipes shared here

Cuisine: Indian

Category: Breakfast

Serves: -

Prep time: 16 HOURS ( with fermentation)

Cook time: 20 Minutes

Total time: 16H20Minutes

INGREDIENTS
1 cup - 200ml

Recipe 1 – Temple version Raw rice – 2 cups Urad dal – 1 cup Methi seeds – 1/2 tsp Ghee – 1/4 cup Cumin seeds – 2 tsp Pepper corns – 1.5 tsp Dry ginger powder – 1/2 tsp Curry leaves - few SSP Asafetida/Hing – 1/2 tsp Salt & water – As needed Recipe 2 – Cookbook version Par Boiled rice / idly rice – 1/2 cup Raw rice – 1/2 cup Urad dal – 1/2 cup Pepper corns – 1/2 tsp Jeera – 1/2 tsp Sour curd – one ladle ( 1/4 CUP) Ghee – 2 tbsp Sesame / Gingely oil – 2 tbsp SSP Hing / Asafetida – 1/2 tsp Curry leaves – a few Dry ginger / Sukku – 1/2 inch piece (crushed) (optional ) (u can use powder too) Salt – as required.

METHOD

RECIPE – 1(TEMPLE VERSION FROM THE HINDU) Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick. Allow it to ferment for 12 hrs or overnight.The next day morning add jeera ,pepper corns , ghee , hing & curry leaves.Mix well. Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid. Steam it for 15 minutes. check it with the back of a spoon. If it comes out clean,idli is done.. Enjoy hot idli with coconut chutney !! RECIPE – 2 ( from cookbook) Soak the dal and rice together for 2-3 hours. Wash , drain the water and grind . Please don't add more water to grind.The batter should be thick and little coarse. After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight. The next day morning add a ladleful of sour curd , crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well. If u feel the batter is too thick, add a ladleful of water to it. Do not  disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.               Steam it for 15 mins.Once its done ,prick the idly with the backside of spoon and see whether the idly is non sticky . At this stage the idli is cooked well.                Remove and serve hot with coconut chutney !

Note

• As per the original recipe, the batter should be ground till coarse(rava consistency) .But i usually grind till smooth. U 'll get a really soft idli !! 

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