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.
Recipe from Valli’s Cooking4allseasons:
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…