A variant of idlis seasoned with whole peppercorns and cumin seeds and topped with generous amounts of ghee. This is a popular, South Indian Tamil Brahmin recipe that can be had for breakfast or dinner. Itgets its name as it is popularly made as an offering to God at the Sri VaradharajaSwamy temple in the town of Kanchipuram. Kanchipuram idlis are so popular that people do not mind queuing up for hours to get the prasadam. I learned thisrecipe from one of my friends who got it from her grandmother, an expert at making this dish. One of my other friends also served this during Navarathri. These idlis stay soft even after a few hours of making them. You can cook these idlis by either pouring on onto a flat vessel and then slicing them to pieces or even pour them onto small tumblers or steel glasses and serve them as tumbler idli. Also check our other idli recipes
Soft IdliGreen peas idliSago IdliRagi rava idli
Kanchipuram idli recipe
Wash and soak rice and urad dal together for 5-6 hours.Grind this into a slightly grainy texture. It should be of an Idli Rava consistency.I used my wet grinder to grind the batter.
Add salt and mix well using clean hands.Mixing well with hands enhances good fermentation.Cover and keep aside for 8-12 hours.Fermentation time depends on the weather conditions.
Once the batter is fermented well, add coarsely ground pepper and cumin seeds.You can use mortar and pestle to pound the pepper and cumin seeds or pulse in the mixie.Add the dry ginger powder. If you don’t get dry ginger powder, add grated ginger.Now add the sesame oil and ghee. This gives softness to the Kanchipuram idlis.So do not skip the oil and ghee.Mix well.
Usually, we don’t make Kanchipuram idlis in normal idli mould.We use a tumbler or bowl for it.I greased my steel bowls and poured the batter into them.Steam this for 12-14 minutes in medium flame.Once done, insert a skewer into it and if that comes out clean, then it is done.Loosen the sides using a spoon after 2 minutes.Gently take out the idlis from the bowl.
These idlis taste better after 2 hours and stay soft for many hours.Serve with podi or chutney or sambar.
1.Fermentation time vary depending on the weather conditions. 2. If you don’t get dry ginger, you can add 1 tsp of grated ginger. 3. Do not skip the mentioned oil and ghee. Addition of this will make the idli very soft and moist. 4. Kanchipuram Idli will taste delicious when consumed after 2 hrs from making. 5. Kanchipuram Idli stays soft for 8-10 hours. Prathima RaoPrats Corner CHECK OUT My DIWALI Event and RecipesSeptember – ALMONDS Event & GIVEAWAYSeptember – WWC – “Cornmeal for Breakfast"100 Friends/Followers & GIVEAWAY CheersMuskaan FOODELICIOUS EVENT FOR SEPTEMBER & GIVEAWAYS, ‘ONLY’- FASTING FOOD Cheers,uma https://recipe-excavator.blogspot.in https://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/02/kancheepuram-idliskovil-idlis-iyengar.html I have no intention of criticizing your lovely blog. Just wanted to help with best intention. Happy blogging.
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