Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, kanchipuram idli. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Kanchipuram Idli is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Kanchipuram Idli is something that I have loved my whole life. They’re nice and they look wonderful.
Kanchipuram idlis are a well known variety of idlis. These are idlis spiced with cumin, pepper and ginger powder. One such temple food or koil neivedhyam is the Kanchipuram idli which also goes by the name kovil idli (temple idli), kudalai idli and tumbler idli. A healthy, heartwarming and filling breakfast dish.
To begin with this recipe, we have to first prepare a few ingredients. You can have kanchipuram idli using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kanchipuram Idli:
- Make ready To soak
- Prepare 2 cups Idli rice :/ Rice rava
- Get 1 p Urad dal :
- Take as required Water : enough to cover both ingredients
- Take For tempering
- Prepare 2 sprigs Curry leaves :
- Prepare 1 tsp Cumin seeds :
- Make ready 1 tbsp Roasted gram :
- Make ready 10 sliced Cashew nuts :
- Prepare 15 Peppercorns : coarsely ground
- Take 1 tsp Asafoetida :
- Take 1 tsp Urad dal:
- Prepare 1 tbsp Ghee :
- Take 4 Red chilli :
- Take Other ingredients
- Make ready as per taste Salt :
- Take as required Water to steam
- Prepare As required Ghee / gingelly oil : enough to grease the moulds
The mandharai leaves add to the flavour of the idlis. Kanchipuram Idlis Recipe is a variety of idly from Tamil Nadu - an Indian state known for its variety of breakfast options including Idli, sambar and chutney, dosa, vadas and so many more. Some particular South Indian towns have their own variations of idlis, and this one is from the town of Kanchipuram. Kanchipuram idli- A variant of idlis seasoned with whole peppercorns and cumin seeds and topped with generous amounts of ghee.
Steps to make Kanchipuram Idli:
- Wash and soak urad dal and idli rice / rice rava with minimum amount of water for about 4 hours.
- Grind the batter coarsely in a blender or grinder with minimum amount of water.
- Add salt to the batter and let it rest for about 6 hours or overnight.
- Generally these are made in long bamboo moulds. However you can make it at home in steel glasses/ bowls. Grease all these moulds and keep aside.
- Take a tadka pan and temper all the ingredients listed under "For tempering" and add it to the batter. Mix the ingredients thoroughly.
- Add the batter prepared in the mould upto 3 /4 th level. Keep space to let the batter rise.
- Add the mould to the steamer once it comes to rolling boil and steam the idlis. This generally takes about 20 to 25 minutes.
- Check if it is cooked with the help of a toothpick. It should come out clean.
- Once steamed, allow it to cool and then slice it into thick circles and serve with coconut chutney / sambhar.
Some particular South Indian towns have their own variations of idlis, and this one is from the town of Kanchipuram. Kanchipuram idli- A variant of idlis seasoned with whole peppercorns and cumin seeds and topped with generous amounts of ghee. Kanchipuram Idli is a popular, South Indian Tamil Brahmin recipe which can be had for breakfast or dinner. Kanchipuram Idli is a very popular South Indian idli seasoned with pepper, cumin seeds etc. I prepare Kanchipuram idli when we are bored with the regular idlis.
So that is going to wrap it up for this special food kanchipuram idli recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
