Special Kanchipuram Idli Recipe

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Kanchipuram Idli is something different and something special dish. Kanchipuram Idli recipe is a traditional recipe which is less time consuming and very tasty. This idli is very famous among the idli varieties.

Ingredients

1/2 cupurad dal (split black lentils)
1/2 cupparboiled rice (ukda chawal)
1/2 cupraw rice (chawal)
saltto taste
a pinch ofturmeric powder (haldi)
1/2 tspdried ginger (soonth) powder
1/2 tspcumin seeds (jeera)
3whole black peppercorns (kalimirch)
1 tspsesame (til) oil
1 tbspghee
1/2 tbspchana dal (split Bengal gram)
1/2 tspmustard seeds ( rai / sarson)
1/2 tspurad dal (split black lentils)
1 tspfinely chopped green chilies
10-12cashew nuts, chopped (kaju)
8curry leaves (kadi patta)
oilfor greasing

Directions

Step1Combine the urad dal and enough water in a deep bowl and mix well and cover with a lid and keep aside to soak for 4 hours.
Step2Combine the parboiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Step3Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water.
Step4Transfer the mixture into a deep bowl and keep it aside.
Step5Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water.
Step6Add this mixture to the urad dal mixture, add the salt and mix it well.
Step7Cover it with a lid and keep aside it to ferment in a warm place for 10 to 12 hours.
Step8After fermentation, add the turmeric powder and dried ginger powder and mix it well. Keep this batter aside.
Step9Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep it aside.
Step10Heat the sesame oil and ghee in a non-stick pan, add the chana dal and saute on a medium flame for 1 minute.
Step11Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chilies and saute on a medium flame for 1 minute.
Step12Add the cashew nuts and curry leaves and saute on a medium flame for another 30 seconds.
Step13Add this tempering to the batter, mix it well and pour a spoonful of the batter into each of the greased idli molds.
Step14Steam in an idli steamer for 10 minutes or till they are cooked.
Step15Allow the idlis to cool slightly and de-mould them.
Step16Serve hot with coconut chutney.

Note:

Put the coconut, green chilies, ginger, roasted split gram, and salt in a blender with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chili and curry leaves and stir till the mustard seeds crackle.
Pour this tempering over the chutney and mix well.

Also, Read Tasty Ven pongal Recipe

Meghna Nath