Kanchipuram Idli / Kancheepuram Idli

Today we travel to the temple city - Kanchipuram. Kanchipuram is very famous for Silk Sarees (called Kanchipuram Pattu), temples, rich tradition and culture and food wise, this delicious idli. It has a beautiful aroma from the dried ginger powder and other spices. The recipe today is the very famous idli from this city. This is a very authentic recipe and has its unique taste, appearance and flavor..

 

Ingredients

Ginger Powder / Sukku Powder – 1 tea spoon
Black Pepper Powder – 1 tea spoon

Raw Rice - 1 cup
Parboiled Rice - 2 cups
Urad Dal - 1 cup + 1 tea spoon
Ginger – 1 tea spoon (minced)
Green Chili – 1 tea spoon (minced)
Kadalai Parupu - 1 table spoon
Curry Leaves – 10 (minced)
Fenugreek Seeds - 1/2 tea spoon
Mustard Seeds - 1/2 tea spoon
Asafetida - 1/8 tea spoon
Salt - 1 tea spoon

 

 

 

 

 

 

Method
Soak the urad dal(with fenugreek seeds) and both the rice for 2 hours. Soak the dal and rice seperately
Grind the urad dal first to a batter. Remove from the grinder and grind the rice into a batter adding water
Now add salt and mix well
Heat oil in a small pan and add mustard seeds
Allow it to splutter and add the cumin seeds, kadalai parupu and urad dal
Add ginger, green chili and curry leaves and saute for 30 seconds
Add asafetida and remove from heat and add it to the batter
Allow it to ferment for 4 - 8 hours
When ready to make the idli, add the dried ginger powder and black pepper powder and mix well
Grease idli mold (traditionally it is made in tumbler like mold). I made it in a donnai
Bring 2 cups of water to a boil in a pressure cooker. Arrange the donnai in a tray and keep the donnai inside the cooker
Allow it to steam cook for 10 - 12 minutes or until it is done
You know it is done, when there is no uncooked batter. Test it with a wet fork and it is done when it comes out clean
Serve hot with your fav chutney and sambar!!

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