Recipe: at dinner Kanchipuram Idli

Recipe: at dinner 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. kanchipuram idli recipe

You can have Kanchipuram Idli using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Kanchipuram Idli

1. You need 1/2 cup of raw rice.

2. Prepare 1/2 cup of parboiled rice.

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

4. It’s 1 tsp of fenugreek seeds (methi).

5. Prepare To taste of salt.

6. You need 1 pinch of turmeic powder.

7. It’s 1 tbsp of ghee.

8. You need 2 tsp of cumin seeds.

9. Prepare 1 tsp of black peppercorns.

10. It’s as needed of Curry leaves.

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

12. It’s 1/4 tsp of asafoetida (hing).

kanchi idli with detailed photo and video recipe. an authentic and traditional idli recipe made with tempered idli batter steamed in banana leaf. it hails from the tamil cuisine but particularly belongs to the kanchipuram city in the tamilnadu. it is generally served in south indian temples as prasadam but can also be served as morning breakfast.

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 Idli instructions

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..

Kanchipuram Idli is a special type of idli that is served as prasadam at the divine Varadaraja Perumal Koil in Kanchi.

Kanchipuram idli is a south Indian special breakfast with black pepper and cumin tempering with ghee and asafoetida.

Step by step detailed pictures post.

My mom makes a quick version of Kanchipuram idli to my brother.

Just with ordinary idli batter, but seasoning it with pepper, cumin in ghee with asafoetida and curry leaves.