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:
Recipe from Dakshin.
Recipe from Valli’s Cooking4allseasons:
Linking this to Valli’s ‘Cooking from Cookbook Challenge — May: Week 1′.