Kanchipuram Idli

This is another interesting variation of the regular Idlies that we eat . As dash of spices and seasoning are added to enhance the plain idly and make it very tasty to eat. The Kanchipuram Idly is also called the “Koil idli” and is also the  main prasadam of the famous Sri Varadaraja Perumal Temple of Kanchipuram  in Tamil Nadu. So we now know why  and where it got its name from.

Ingredients :

Idly batter ( it should be slightly coarse and not fine)

1/2 tsp of coarse black pepper powder

1/2 tsp of crushed cumin seeds

1 tsp of grated  fresh ginger

1/4 tsp of hing (asafoetida)

1 tbsp of  ghee

A few curry leaves

 Method :

1. Take the fermented Idly batter which you have made in a bowl.

2. To this, add coarsely ground pepper powder, cumin seeds, grated  ginger, hing, and some salt.

3. Mix gently with a spoon so as not to break into the air too much.

5. Heat the ghee and add the curry leaves and a pinch of hing.

After the sizzle comes to an end, add this seasoning to the batter and mix well.

6. Grease your regular idly plate mould (or you could even use a plate with sides ) lightly  with sesame oil or regular oil and pour the batter in. Make sure the idli is about 1" to 1.5" tall. Lower into a steamer or pressure cooker with water in it.

 7. Steam for about 10-15 minutes or until the sides start to leave the pan. Since the batter is slightly course it takes a bit longer to steam when compared to the regular idly.

 Remove from the stove when done and serve with your favorite coconut chutney or spicy podis. You can also steam them in separate moulds and plate them with coconut chutney, spice powder and tomato chutney for that gourmet touch.

Note: You can also add a 1 tablespoon of soaked chana dal or cashew nuts to the batter for added taste. A tsp of sesame oil can also be added along with the ghee to make the Idlies spongy.

Charitha.P