Kanjeevaram (Kanchipuram) Idli

by Kamala on July 16, 2010

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Kanjeevaram_Kanchipuram_Idli_1 Normally idlis are bland, plain and white in colour. Here is Kanjeevaram (Kanchipuram) Idli that is different. It is a colorful, seasoned idli. The seasoning gives nice taste and flavor to the idli. This is also offered as prasadam in some temples.

This is steam cooked as a big cake or cooked in small deep cups instead of using the standard idli-stand.

Ingredients

  • Par boiled rice – 1 cup Kanjeevaram_Kanchipuram_Idli_2
  • Raw rice – 1 cup
  • Split black gram or urad dal – ¾ cup
  • Dried ginger (sukku in Tamil) – small piece
  • Asafetida – 2 pinch
  • Cooking soda – pinch (optional)
  • Salt – as per taste
  • For seasoning
    • Mustard – 1 tea spoon
    • Urad dal – 1 tea spoon Kanjeevaram_Kanchipuram_Idli_3
    • Bengal gram – 1 table spoon
    • Chopped cashew nut – 1 heaped table spoon
    • Crushed pepper – 1 table spoon
    • Cumin seed – 1 tea spoon
    • Chopped green chilli – 3 no
    • Curry leaves – few
    • Ghee – 2 table spoon
    • Oil – 2 table spoon

Method

  • Soak raw rice and parboiled rice together for 3 hours; soak urad dal for 30 minutes; grind soaked dal to a paste (no need to grind more; it can be slightly coarse).

Kanjeevaram_Kanchipuram_Idli_4 Kanjeevaram_Kanchipuram_Idli_5

  • Grind rice to a coarse paste.

Kanjeevaram_Kanchipuram_Idli_6 Kanjeevaram_Kanchipuram_Idli_7

  • Mix both rice and dal paste; the batter should be like idly batter; add dry ginger powder, asafetida powder, salt and mix well.

Kanjeevaram_Kanchipuram_Idli_8 Kanjeevaram_Kanchipuram_Idli_9 Kanjeevaram_Kanchipuram_Idli_10

  • Keep it for fermentation (it may take 8 to 10 hours depending on hot/cold climate).

Kanjeevaram_Kanchipuram_Idli_11

  • Heat a pan with oil and ghee; add mustard, urad dal, Bengal gram and fry well; add cashew nut, crushed pepper, cumin seed, chopped green chilli, curry leaves; fry well and remove; when it cools little, add in the batter.

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  • Add cooking soda also and mix well; now the batter is ready.

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  • Grease small containers (I used small steel cups, katori); fill three-fourth with batter and steam cook for 10 to 15 minutes or till done.

Kanjeevaram_Kanchipuram_Idli_15 Kanjeevaram_Kanchipuram_Idli_16

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  • Here is a closer view of Kanjeevaram (Kanchipuram) Idli.

Kanjeevaram_Kanchipuram_Idli_18

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{ 3 comments… read them below or add one }

Priya July 16, 2010 at 12:41 pm

Great looking idlis, havent had since a long…

Vanishree Venugopal April 25, 2011 at 6:09 pm

grt idlis…tried it and all loved it at my house; can you suggest how to make idlis or dosas without adding urad dal? or anything that can substitute the urad dal?

Harini September 28, 2013 at 7:21 am

Hi looks really yummy, can’t wait to try. Did you use wet grinder or mixie to grind?

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