Monday, May 16, 2011

Kancheepuram Idli

For this week marathon, I have decided to post the famous recipes from Tamil Nadu.Starting with the divine city near Chennai - Kancheepuram.
Kancheepuram, also called temple city of Tamil nadu is famous for its temples, silk sarees and of course Kancheepuram idlis.This idli is different from the normal ones with added spices and flavours.This is a parasadam served in Varadharaja Perumal temple at Kancheepuram.Typically these idlis are steam cooked in Dhonnai (Made with banana or mandharai leaves) which gives an extra divine flavor to it.


Ingredients
For Idli batter:
Raw Rice: 1 cup
Boiled Rice: 2 cup
Urad dhal: 1 cup
For seasoning
Sesame oil: 2 tablespoon
Melted ghee: 1 tablepoon
Fresh thick curd: 3 tablespoon
Mustard seeds: 1/2 tsp
Pepper: 1.5 tsp
Jeera/Cumin seeds: 1.5 tsp
Ginger powder/sukku podi: 1 tsp
Hing: 1/2 tsp
Cashew nuts: 1 tablespoon (optional)
Curry leaves: a sprig


Procedure:
Step1:
Soak the dhal and rice separately for 6 - 8 hrs


Step2:
Grind them separetly , add salt and allow to ferment overnight


Step3:
Powder pepper and cumin seeds to a coarse powder


Step4:
Heat 2 tsp of ghee in a pan and slightly fry the pepper cumin powder ,ginger powder,hing and curry leaves.Fry the cashews as well


Step5:
Add this to the batter. Also add the remaining ghee, sesame oil and curd and mix well


Step6:
Pour it into idli moulds and steam cook for 15 - 20 minutes(This may take little longer to cook than normal idlis)


Step7:
Serve with idli milagai podi or sambar


38 comments:

  1. UnknownMay 16, 2011 at 11:06 AM

    Shylaja, my mouth is watering at these idlis - simply perfect and delicious :)

    ReplyDelete
  2. UshaMay 16, 2011 at 11:19 AM

    Always wondered how regular idli was different from kancheepuram idli. So, it is the seasoning that differentiates the two! Nice to know the difference thanks for mentioning it. Learnt something today!

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  3. RajiMay 16, 2011 at 11:19 AM

    Beautiful idlis...they look so soft and porous.

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  4. GEETHA ACHALMay 16, 2011 at 11:22 AM

    My favorite idly...My MOM used to make this often...

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  5. Reshmi MaheshMay 16, 2011 at 11:45 AM

    Delicious idlis...great with sambar...

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  6. JishasKitchenMay 16, 2011 at 11:47 AM

    wow..this is something new to me..really very delicious!!!

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  7. aipiMay 16, 2011 at 12:03 PM

    Super soft n fluffy!
    US Masala

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  8. VardhiniMay 16, 2011 at 12:10 PM

    Learnt this from my MIL. Looks so yummy with the podi.

    Vardhini
    VardhinisKitchen

    ReplyDelete
  9. Deepthi KRMay 16, 2011 at 12:17 PM

    always liove to hav idli in ny way...i feel this is the better way to have idli..thnX for sharing this post....
    do visit my blog and follow me if u get time
    Deepthi
    http://deepthidigvijay.blogspot.com/

    ReplyDelete
  10. UnknownMay 16, 2011 at 12:33 PM

    I am absolutely going to love this series, great looking idlis :)

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  11. JulieMay 16, 2011 at 12:43 PM

    wow..kancheepuram idlis,looks yum yum..
    First time at your space,glad to follow you :-)
    visit mine n follow if you desire
    http://juls-tryntaste.blogspot.com/

    ReplyDelete
  12. cook from dohaMay 16, 2011 at 12:46 PM

    wow........healthy nd yummy breakfast.......

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  13. Sobha ShyamMay 16, 2011 at 12:55 PM

    Soft and lovely idlis..perfect breakfast idea..

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  14. Priya SureshMay 16, 2011 at 1:41 PM

    My fav idlies havent had since a long...feel like having some for my tomorrow's lunch..

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  15. SwathiMay 16, 2011 at 2:03 PM

    kancheepuram idlis looks awesome perfect.

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  16. VidhyaMay 16, 2011 at 4:54 PM

    Super idlies.

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  17. Priya SreeramMay 16, 2011 at 5:45 PM

    they have come out sooo fluffy n soft- pass it on !

    ReplyDelete
  18. PavaniMay 16, 2011 at 6:16 PM

    I've heard a lot about kancheepuram idlis, but never tried them myself. They look delicious.
    Quick question, when you say boiled rice, do you mean cooked rice? Thanks.

    ReplyDelete
  19. Hari Chandana PMay 16, 2011 at 7:49 PM

    Nice recipe.. looks simply awesome dear.. lovely step by step pics :)
    Indian Cuisine

    ReplyDelete
  20. AarthiMay 16, 2011 at 8:31 PM

    this looks so good...I hate idli's but this one is so delicious

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  21. Nandinis foodMay 16, 2011 at 9:18 PM

    Wow! This is my favourite idli! Looks yummy!

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  22. KalyaniMay 16, 2011 at 9:52 PM

    hey ! nice ones.. I made these recently and posted them on my blog too.. yummy ! I like the spluttered cumin / cashew mixture

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  23. KurinjiMay 16, 2011 at 10:34 PM

    Lovely idli.
    Kurinjikathambam

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  24. CinnamonNChilliesMay 16, 2011 at 10:43 PM

    Idlis look super soft and super tasty!! I was thinking of googling about this recipe today and here it is :-) Thanks for sharing.

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  25. DeekshaMay 16, 2011 at 11:52 PM

    awesome idlis...irresistible platter! yummy!

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  26. Hamaree RasoiMay 17, 2011 at 7:19 AM

    Idlis look great and mouthwatering. Delicious preparation.

    Deepa
    Hamaree Rasoi

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  27. veenaMay 17, 2011 at 9:08 AM

    Kanjivaram idli is my all time favourite. Looks great!!

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  28. sushmaMay 17, 2011 at 9:29 AM

    My favourite!!

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  29. Sangeetha MMay 17, 2011 at 11:38 AM

    Woooow....super soft idlies..will try this soon...

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  30. Suma GandlurMay 17, 2011 at 5:59 PM

    Nice variation to the regular ones.

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  31. PadmajhaMay 17, 2011 at 6:17 PM

    A nice variation to normal idlis. No wonder it is very famous!

    ReplyDelete
  32. Indian RecipesAugust 11, 2011 at 6:18 AM

    Wow this is some nice variation of the Idli. Very creative!

    ReplyDelete
  33. UnknownFebruary 9, 2013 at 9:54 AM

    Kanchipuram idlis sound delicious,and the way u prepared is very explanative and easy method,will try once.
    Sai Padmapriya
    www.soundaryasbeautyworld.com

    ReplyDelete
  34. AnonymousJune 20, 2013 at 11:21 PM

    shylaja, I make kanchipuram idlis using 2cups raw rice and 1 cup urad dhal. I am not happy as it is not as fluffy as yours. could you please share with me the trick to make the idlis more fluffier? should we ferment it for a longer time like 12 hrs or add soda?

    Please help. Thank you.
    Chinns

    ReplyDelete
    Replies
    1. ShylajaJune 22, 2013 at 12:53 PM

      Hi Chinns,

      The ratio of rice to dhal that you used is less. Use 1 cup of raw rice + 2 cups of boiled rice and 1 cup of urad dhal if using mixie. If using grinder reduce the urad dhal to 3/4 cups

      Thanks
      Shylaja

      Delete
    2. ShylajaJune 22, 2013 at 12:55 PM

      Also ferment the batter until it doubles up and becomes fluffy. The duration depends upon the weather at your place.In Chennai it used to ferment in 5- 6 hrs.However in USA it takes 12-14 hrs to ferment

      Delete
    3. AnonymousSeptember 7, 2014 at 8:49 PM

      Is boiled rice is same as cooked rice>

      Delete
  35. AnonymousJune 21, 2013 at 5:20 AM

    when salt is added fermentation stops..so add salt only just before cooking..

    ReplyDelete

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