The
moment we all hear the word Kanchipuram, things that come to our mind are the
historical temples like the Vardharaja Perumal temple, Ekambareswarar temple,
Kamakshi amman temple and the world famous, beautiful, hand-woven silk sarees. Talking
about food, the Kanchipuram idlis also called as Kudalai idlis are very
authentic and famous in this district. Originally these idlis are steamed in
“Dhonnai” or in “Mandharai ilai”, these in fact add an unique taste to the idlis
which is totally unbeatable and heavenly. But if you don’t get them in the
place you live or do not have them in hand, just steam them in the regular idli
plates. Meanwhile do check out other interesting and healthy Breakfast
Recipes here.
So
here’s how to make Kanchipuram idlis with step by step photos…
Parboiled rice/Idli rice
|
3 cups
|
Raw rice
|
1 cup
|
Urad dal
|
1 cup
|
Vendhayam [Methi seeds]
|
1 tsp
|
For
Tempering
Mustard seeds
|
1 tsp
|
Urad dal
|
1 tsp
|
Kadalai paruppu [Bengal gram dal]
|
1 tsp
|
Black pepper
|
1 ½ tsp (crushed coarsely)
|
Cumin seeds
|
1 ½ tsp (crushed coarsely)
|
Ginger
|
2 tsp finely chopped
|
Cashew nuts
|
6-8 cut to pieces
|
Asafoetida [Perungayam]
|
One pinch
|
Gingelly oil
|
1 ½ tbsp
|
Ghee
|
1 tbsp
|
Curry leaves
|
6 -8
|
Yogurt [curd]
|
3 tbsp
|
Preparation Time: 10-12 minutes Recipe Category: Breakfast
Cooking Time: 15-20 minutes Recipe Cuisine: Tamil Nadu,South India
Author: Priya Anandakumar
Cooking Time: 15-20 minutes Recipe Cuisine: Tamil Nadu,South India
Author: Priya Anandakumar
Method
Wash
and soak idli rice and raw rice together for 6 – 8 hrs. Wash and soak urad dal
and vendhayam together for 6 – 8 hrs.
Rinse
and wash the rice with fresh water and grind it in the wet grinder to a coarse
consistency.
Similarly
rinse and wash the urad dal and grind it in the wet grinder until frothy.
Now mix
the rice batter ,urad dal batter together with enough salt and ferment for 10
to 12 hrs.
In a
kadai heat oil and ghee together, add mustard seeds after it splutter, add urad
dal, kadalai paruppu, crushed black pepper, cumin seeds, ginger, cashew nuts,
asafoetida, curry leaves and sauté until the dal turn golden brown. Now switch
off the stove and add it to the idli batter.
Add the
yogurt also to the idli batter and mix everything well. Grease the idli plates,
(place mandharai leaf , if u have in each hole) and pour the batter to the idli
plates and steam the idli’s for 5 to 7 min.
Yummy
and delicious kancheepuram idli is ready to be enjoyed.
Thank
you for visiting my blog, please come back again for more traditional recipes.
Thank you all for visiting my space, please come back
again for more traditional and authentic recipes from my kitchen.
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Have a great day and enjoy.
Congrats for your award.. Kanchipuram idli looks yummy..
ReplyDeletecongrats and welcome back dear. love fluffy idlis.
ReplyDeleteI would LOVE to taste your yummy cooking!
ReplyDeletecongrats on your win priya...more to go buddy...
ReplyDeletekanchipuram idlis looks yummy
Congrats Priya. Hope You have enjoyed your holiday.
ReplyDeleteI have never tried Kanchipuram Idly before. After seeing your preparation, I want to give a try. Spongy idlies looks fabulous.
this is perfect for breakfast..looks lovely..
ReplyDeleteOngoing Giveaway
:-http://preetyskitchen.blogspot.com/2013/06/my-first-giveaway.html
Yummy idlis! Congratulations, and happy to have you blogging again! :)
ReplyDeletehttp://www.rita-bose-cooking.com/
congrats for the award...love kanchi idly..looks so soft.....
ReplyDeleteAdore the spices and other ingredients added inside. I have only tasted plain idlis and this is so exciting and much loved for the flavors.
ReplyDeleteWow! Congrats on your awards Priya.. Idlis look simply superb and delicious dear :-)
ReplyDeletelove this idli with all the tempering in it... congrats on ur awards dear, u deserve it!!! :)
ReplyDeletecongrats on your awards dear..
ReplyDeletei wish to taste this soft and flavorful idlis:)
Congrats for the award...idly looks so soft with lot of flavours...
ReplyDeleteSuperb! My Heartiest Congratulations !!
ReplyDeletecongrats dear, one of my fav tiffin...
ReplyDeletecongrats,hearing more about this idli,must try a day.
ReplyDeleteCongrats on the awards and the idli looks so soft and spongy.
ReplyDelete