Easiest Way to Make To Try At Home Kanchipuram Idli

Easiest Way to Make To Try At Home Kanchipuram Idli Delicious, fresh and tasty.

Kanchipuram Idli. Kanchipuram idli with step by step photos. Kanchipuram idlis are a well known variety of idlis. These are idlis spiced with cumin, pepper and ginger powder.

The batter for the idlis is mixed with spices and steamed.

The side dish for Kanchipuram Idli can be kara chutney (a spicy tomato and onion chutney), hotel style coconut chutney, idli podi and tiffin sambar.

And, I suggest you eat Kanchipuram idli while warm to savor its true flavor. kanchipuram idli with kara chutney and coconut chutney.

You can cook Kanchipuram Idli using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Kanchipuram Idli

1. Prepare 1/2 cup of raw rice.

2. It’s 1/2 cup of parboiled rice.

3. You need 1/2 cup of urad dal.

4. Prepare 1 tsp of fenugreek seeds (methi).

5. You need To taste of salt.

6. You need 1 pinch of turmeic powder.

7. You need 1 tbsp of ghee.

8. It’s 2 tsp of cumin seeds.

9. It’s 1 tsp of black peppercorns.

10. You need as needed of Curry leaves.

11. It’s 1 inch of ginger finely chopped.

12. You need 1/4 tsp of asafoetida (hing).

Kanchipuram Idlis Recipe is a variety of idly from Tamil Nadu - an Indian state known for its variety of breakfast options including Idli, sambar and chutney, dosa, vadas and so many more.

Some particular South Indian towns have their own variations of idlis, and this one is from the town of Kanchipuram.

You could call it the signature idli of the area.

Kanchipuram is famous for more than silk sarees!

Kanchipuram Idli step by step

1. Soak the rice and urad dal separately in water for 5-6 hours. Add fenugreek seeds along with urad dal..

2. Rinse and drain the water. Grind the rice and urad dal in grinder to a thick batter..

3. Add salt and keep the batter for 10-12 hours to undergo fermentation..

4. After fermentation, add turmeic powder and mix well..

5. Heat ghee in a pan. Add cumin seeds, peppercorns, curry leaves, finely chopped ginger and saute for a minute. Add asafoetida and mix well. Turn off the flame..

6. Add this tempering to the batter and mix well..

7. Preheat the Idli Steamer with water..

8. Grease the Idli moulds lightly with ghee, pour the batter into them and place them in the steamer..

9. Cover the lid and steam for 10-12 minutes..

10. Remove the Idli from the steamer and cool it for 3 minutes..

11. Scrape out the idli from the moulds with a wet spoon and serve hot with sambar/pea curry and coconut chutney..

In fact, this special savoury idli got its name from that small town in Tamil Nadu.

Indeed, with an elaborate tempering of assorted spices, these idlis.

Kanchipuram Idli, an Idli flavoured with Ginger Powder, Peppercorns, cumin and a tempting Tempering.

The ginger powder adds a wonderful flavor to the idli along with crushed pepper-cumin.

Also generous amount of cashews makes this Idli more interesting and appetizing!