Friday, 2 January 2015

Kanchipuram Idli

Kanchipuram Idli is a very popular South Indian Idli seasoned with pepper, cumin seeds etc.

  • Raw Rice – 2 cup* (see notes) 
  • Urad Dal – 1 cup 
  • Black Pepper – 1 tsp 
  • Cumin Seeds – 1 tsp 
  • Dry Ginger Powder – ½ tsp 
  • Ghee/Melted Butter – 1 tbsp 
  • Salt to taste 


Soak the rice and dal for 3 to 4 hours. 

In the Mixer jar add the black pepper and cumin seeds and add the rice and urad dal little by little and grind to idli batter consistency by adding water. Allow this to ferment for 8 to 24 hours, depending on the place and weather conditions. It took 18 hours for me. The batter should rise well just like idli batter.

Before making the idlis, add the dry ginger powder and ghee/butter and mix well.

Grease idli mould, pour a ladle of batter in each groove.  Steam for 10 to 12 minutes or until a toothpick inserted comes out clean.

Serve immediately with chutney and sambar 


Instead of 2 cup raw rice you can use 1 cup raw rice and 1 cup idli rice.

Proper fermentation is very important to get soft idlis. You could add a pinch of baking soda to get softer idlis. 

Also, since these are made of raw rice, you have to eat them immediately as they become hard on cooling. 

You could use grated fresh ginger, if you don’t have dry ginger powder.

These idlis are traditionally steamed in Donnais, but you can steam them in regular idli moulds or even in deep plates (thalam) or cooker pathram. Add about 3 to 4 ladles of batter and steam for a longer time.

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