Kanchi Idli | Kanchipuram Idli | Kanchivaram Idli Recipe


Idli, is a must in every south Indian home. Idli is not only easy to prepare but extremely healthy and delicious. Making variety of Idli is an art in cooking. It would be tasty even if its not hot and stays good for the whole day. Thats why people use to carry Idlies during travel  time with millagai podi or chutney. Home food is always best and safe to eat.


This Kanchi Idli or Kanchivaaram Idli is an exceptional steamed savoury cakepopular in Kanchipuram district of Tamilnadu. It has aromatic seasoning of ginger, chilli, cumin and pepper. The curry and coriander leaves gives additional flavor with every bite. Fresh thick curd is used to ferment the batter which gives sour taste to the Idli that makes it more tastier. This recipe which I learned from my Amma is my ATF. I love to relish with spicy Idli milagai Podi. Amma use to make this idli with dried banana leaf cups or small steel katoris. To the leftover batter which turns to be sour is used later to prepare dibba roti(deep thick dosa) or kanchi dosa.

Preparation & Cooking Time : 1 hour
FermentingTime: 12 hours
Soaking Time: 4 hours
Yield : 5-6 plate Idlies



Ingredients:

Idli Rice / Raw Rice - 2 cups
WholeUrad Daal - 1 cup
Fresh Curd - 1/2 cup
Salt To Taste

For Seasoning:
Oil +Ghee - 5 tbsp
Grated or Crushed Ginger - 1tbsp
Cashew Nuts - 2 tbsp, finely chopped
Pepper Corns - 2 tsp
Cumin Seeds - 2 tsp
Green Chilli - 2 small, finely chopped
Coriander + Curry leaves - 3 tbsp, finley chopped

Method:


  • Rinse the rice and urad daal seperately in the tap water. Soak rice and urad daal seperately in fresh water for 4 - 5 hours. 
  • Grind the urad daal to fine and smooth batter adding water as needed. 
  • Grind the rice to coarse batter. The batter consistency should have slight rava texture when touch with fingers. Remember to prepare batter thicker than normal idli batter as later curd will be added.

  • Now combine daal and rice batter in a deep vessel that has higher space in top to allow the batter to rise after fermentation . Add 1/2 cup of fresh curd to it. Mix well with salt as needed. 
  • Let the batter ferment for the whole night or minimum 10-12 hours. This Kanchi idli tastes better depends on the fermention process. 
  • Next day morning check the batter consistency, it should have doubled in its volume. Gently laddle the batter. 
  • Now prepare the seasoning for the batter. Heat Oil+ Ghee in a fry pan. Add the ginger, chilli, pepper and cumin. Let it bring out the aroma. Now add cashew nuts, coriander, curry leaves and finally asafoetida. Switch off the fire. Pour the seasoning to the batter. Mix well. 

  • Grease a flat deep plates with a tsp of oil or if you have thattai idli plate use it. The traditional method will have a banana leaf spread first to the bottom of plate and batter is poured over to steam cook. If you can get banana leaf, try this way as the flavour of banana leaf will incorporate into the hot Idlies while steaming. 

  • Here I simply used my pressure cooker layered vessel to make idli. Pour the batter 3/4 th of the vessel and steam cook in a cooker for 12-15 minutes. Donot forget to remove whistle before steaming. Instead invert a steel tumbler or bowl to set the pressure inside. This idli usually take longer time to cook than regular idlies. 

  • Leaves the idli in the plates for 5 minutes before ummold it. Either cut into triangles or use shaper cutter to unmold the idlies. 

  • Serve the piping hot idlies smeared with ghee along with Kara Chutney and Idli Milagai Podi. Also if you have time to prepare sambar and chutney, serve with it.

Note: 

  • You can use raw rice instead of idli rice. Or use equal portion of idli rice+ raw rice to make the recipe.
  • If you could not find deep plate, use normal idli steaming molds and prepare the idli. Also try with small steel Katori or tumblers.
  • You can even prepare the same seasoning the regular idli batter and add curd. Make the delicious idli as simple as easy.
  • If you wish use soaked chana daal to the batter before steaming which I forgot to mention above.
  • To the left over sour batter prepare the kanchi dosa or dibba roti. This makes your dinner simply delicious.


Related Posts:

Idli Recipes

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1 comments :

Anonymous said...

Very nice & tasty authentic recipe...

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