Kanchipuram idli has been on my to-make list for a very very long time. I think I saw the recipe in a Telugu newspaper many many years ago and it stayed in my head, though it wasn’t until very recently. I jotted it down for Tamil Nadu, but with the winter lingering around a little too long, I wasn’t sure if the batter would rise. I waited till it started to get a little warm again to make the idlis. It took me 48 hours for the batter to ferment and the idlis turned out fluffy and delicious.
Kanchipuram idlis are made in molds instead of the idli molds and they are flavored with spices unlike the blander regular idlis. Here’s my breakfast menu:
- Kanchipuram Idli
- Ven Pongal
- Peanut Chutney
- Sambar
- Kara Chutney
Recipe from Dakshin.
Kanchipuram Idli & Kara Chutney
Kanchipuram idlis are made in molds instead of the idli molds and they are flavored with spices unlike the blander regular idlis.
Ingredients
Steps
- Soak the parboiled rice and urad dal for 4~5 hours.
- Grind the rice and dal into a coarse batter. Add hing, ground ginger, cumin seeds, crushed pepper and salt and mix well. Cover and let the batter ferment for 24 hours (or up to 48 hours in colder weather) until the batter smells sour.
- Just before making the idlis, heat 2tbsp gingelly oil and ghee in a pan and add the curry leaves. Pour the oil in the batter and mix well.
- Pour the batter into a greased container that fits in a pressure cooker. You can also make these in individual small cups/ katoris. Steam cook for 20 minutes without the whistle or until done. I stemaed in the container that comes with the pressure cooker and then used a small katori to cut the round shapes out.
- Serve hot with chutney & Sambar.
Recipe from Valli’s Cooking4allseasons:
Kara Chutney/ Spicy Hotel Style Red Chutney:
Kanchipuram idlis are made in molds instead of the idli molds and they are flavored with spices unlike the blander regular idlis.
Ingredients
Steps
- Dry roast the red chilies for 2~3 minutes or until they are crispy. Remove from the pan and set aside to cool a little bit.
- Grind the onions until almost minced. Then add the tomatoes, red chilies and salt; grind until a coarse paste forms.
- In a saucepan, heat 2tsp oil, add mustard seeds, urad dal and curry leaves. Once the seeds start to splutter, pour the chutney and bring to a boil. Serve with idli or dosa.
Linking this to Valli’s ‘Cooking from Cookbook Challenge — May: Week 1′.
Linking this to this week’s Fabulous Feast Friday# 13 being hosted by Sandhya & Mir.
Sayantani
Would love to try that as am yet to taste these variety of idlis. The Kara chutney looks very refreshing for the summer.
FlavorsAnd ColorsByAparna
Superb Platter… that kara chutney looks so delicious !
Priya Suresh
Very delicious idli, simply love it with coconut chutney, cant stop drooling myself.
Global Tastes & Travels Inc.
idlis look so nice and fluffy
Srivalli
Such delightful shapes Pavani…48 hrs for ferment is lot of hard work, but good that you got them right in the end..
Vijayalakshmi Dharmaraj
Looks very delicious and inviting… N the chutney we make it often… Nice breakfast…