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Idlis With A Twist: Kanchipuram Idlis

By Author: Sonali Kale
Total Articles: 3

Originated in the city of Kanchipuram in Tamil Nadu, Kanchipuram Idlis are worth eating. Here’s the recipe of delicious Kanchipuram Idlis.


120 grams regular rice
120 grams idli rice
120 grams urad dal
Few fenugreek seeds
1/2 cup water for grinding dal
1/2 cup water for grinding rice
Salt as required
1 tablespoon chana dal
1/4 teaspoon ginger powder
Salt as required
For tempering:
1 tablespoon ghee
1/2 teaspoon black pepper, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
8-10 cashews, chopped (optional)
7-8 curry leaves, chopped
1/8 teaspoon asafoetida

Making of Kanchipuram Idlis:
In a bowl, take rice and idli rice and wash it with enough water at least 4-5 times and then soak both the rice in enough water for about 4-5 hours.
In another bowl, add urad dal and fenugreek seeds. Wash it with enough water and then soak for about 4-5 hours.
Drain all the water from urad dal and transfer both urad dal and fenugreek seeds in a grinder. Add 1/2 cup water and grind into a smooth paste. Transfer the urad dal batter in a bowl.
Now, drain all the water from rice and transfer both in a grinder along with 1/2 cup water and grind into a smooth paste. Transfer the rice batter into the bowl containing urad dal batter.
Mix thoroughly and cover the bowl and let it ferment overnight for 8-9 hours. Now, in a bowl take chana dal and wash it 3-4 times with enough water and then soak for about 30 minutes.
In a grinder and add black pepper and cumin seeds. Grind into a coarse powder and keep it aside. Drain all the water from chana dal and add the soaked chana dal in the batter. Add ginger powder along with some salt and mix well.
Now, in a pan, heat some ghee in it. Once the ghee is heated, add black pepper powder. Saute for few seconds and then add chopped cashew nuts. Saute until lightly golden. Then add chopped curry leaves.
Mix well and then add asafoetida. Turn off the gas and pour the tempering on the idli batter and mix well. Now, take the Idli molds and grease them with oil. Pour the idli batter into the molds.
Now, take the idli steamer and add some water to it. Heat the water and bring to a boil. Then, place the Idli molds in the idli stand and place the stand inside the idli steamer.
Cover the steamer with the lid and steam the Idlis for about 15-20 minutes. Transfer the steamed Idlis on the plate and serve with coconut chutney and sambar.

Author’s bio:
The author of the article is a big foodie. He keeps trying different varieties of cuisine and South Indian cuisine amongst all is his all time favourite. When it comes to South Indian cuisine, he has tried almost all the varieties of Idlis.

Total Views: 20Word Count: 454See All articles From Author

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