Name: Kanchipuram Idli recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 2 cups pre fermented thick idli batter; 1.5 teaspoon salt; 2 tablespoon crushed black pepper; 2 green chillies chopped finely/slit; 2 tablespoon cumin seeds; 4 tablespoon ghee; 8-10 broken cashews; 2 tablespoon oil; 8-10 broken curry leaves; 1 teaspoon asafoetida/hing powder; Water as needed

ABOUT Kanchipuram Idli RECIPE

A variation in the making, look and the taste of a regular Idlis; kanchipuram Idlis are traditionally offered to the lord as a ‘naivedyam’, (offering/blog) which is later distributed as a ‘prasadam’(Prasad) in the holy temple of Kanchipuram. these Idlis have found its way to the household in Tamil Nadu, where people love to have it for breakfast

Ingredients Serving: 3

2 cups pre fermented thick idli batter
1.5 teaspoon salt
2 tablespoon crushed black pepper
2 green chillies chopped finely/slit
2 tablespoon cumin seeds
4 tablespoon ghee
8-10 broken cashews
2 tablespoon oil
8-10 broken curry leaves
1 teaspoon asafoetida/hing powder
Water as needed

Instructions

In a small wok or tadka pan, add the ghee and heat it
Add the asafoetida, cumin seeds and curry leaves to temper
As the seeds splutter, add the curry leaves, chillies, cashews and crushed black pepper
On Low-medium heat, let the tadka /tempering sizzle for few seconds
In the meantime, add the salt to the idli batter and mix well(no water has to be added, as the batter needs to be thicker than normal )
Now take the tadka off heat and add it to the idli batter and mix well with the help of a laddle
Let the batter rest for 5 minutes
add water into your steamer or idli cooker and place a stand inside
Cover the steamer and let the water boil to prepare the steamer for cooking
Grease small steel containers or glasses (that you may fit into your steamer well) with oil
Fill up the glasses upto half their capacity with the prepared batter and gently tap on the working surface to level the batter inside
Once done, open the lid and place the glasses with batter carefully onto the stand
Cover with the lid and steam cook for atleast 12-15 minutes (slightly more than normal Idlis)
Check the readiness of the Idlis by inserting a skewer till the bottom of each of the glasses
If the skewer comes completely clean, take the glasses out of the steamer and let cool before you can handle it
A well cooked idli will come off very easily once you gently scrape with a butter knife around it
You may need to repeat the process with the remaining batter, according to the space in your steamer
Serve warm with chutnies and sambhar of your choice

Similar Recipes