How to Special Perfect Kanchipuram idli

How to Special Perfect 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.

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 can have Kanchipuram idli using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Kanchipuram idli

1. You need of For soak and grind.

2. Prepare 1 cup of raw rice.

3. It’s 1 cup of idli rice.

4. You need 1 cup of urad dal.

5. It’s To taste of Salt.

6. It’s of For tempering.

7. Prepare 1tsp of mustard seeds and urad dal.

8. Prepare 1 tsp of chana dal.

9. You need 1/2 tsp of black pepper slightly crushed.

10. It’s 1/2 tsp of cumin seeds slightly crushed.

11. You need 8-10 of cashews chopped.

12. Prepare 7-8 of Curry leaves chopped.

13. It’s 1/8 tsp of asafoetida.

14. It’s 1 tbsp of ghee.

15. Prepare 1/2 tsp of dry ginger to add the batter.

You could call it the signature idli of the area.

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.

Kanchipuram is famous for more than silk sarees!

Kanchipuram idli instructions

1. Take one cup raw rice and one cup idli rice. Rinse and soak for 4 hours. Take one cup urad dal. Rinse and soak for 4 hours..

2. After 4 hours add the rice in a mixer jar. Grind it coarsely and add in a mixing bowl..

3. In the same mixer jar add the urad dal and grind it a smooth batter. And add it to the bowl which rice batter is kept..

4. Add required salt to the batter and mix it well. Cover and let the batter for fermentation for overnight or eight hours..

5. After fermentation add dry ginger powder and mix it well..

6. Heat one tablespoon ghee in a pan. After the ghee melted add one teaspoon mustard seeds and urad dal, one teaspoon of chana dal and fry it. Add crushed pepper and cumin seeds. Add chopped cashews. Add Curry leaves. Finally add asafoetida and turn off the stove. Pour it to the batter..

7. For steaming we can use greased small stain steel tumblers. Boil water in a idli pan..

8. Pour the idli batter till 3/4 of the steel tumblers. Place in the idli plate. Steam the kanchipuram idlis in the idli pan for 15 - 20 minutes..

9. After steam the kanchipuram idlis remove the steel tumblers from the idli plate and wait for 3-5 minutes..

10. Use a knife to remove the kanchipuram idlis from the tumblers and serve it with your favorite chutney and sambar..

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!