Kanchipuram Idli
If you thought Kanchipuram is known only for its silk sarees, then you missed something important, this idli hails from Kanchipuram too. It’s usually served in temples as prasadam, here is my adapted & easy version from CPK’s cook book. When dad goes to visit my in-laws he makes sure that gets a chance to sneak out and have this idly at the road side shop!
Desika Products:
Urad Dal, Ponni Raw Rice
RECIPE FOR Kanchipuram Idli:
Ingredients:
To Make Idlies:
Ponni Raw Rice - 4 cups
Urad Dal - 3 cups
Asafoedita solid - 1/2 dime size
To make Tadka for 1/2 of fermented batter(adjsut the qty depending how much batter you use):
Finely chopped ginger - 2 to 3 teaspoons
Curry leaves - few sprigs
Ground pepper from 8 to 10 fresh pepper corns
Oil 2 tsps
Ghee tsps
Instructions:
Wash & soak rice and dal separetly in water for 8 hrs / overnight
Grind the dal and when its almost half done add the solid Asafoedita & grind the dal along with asafoedita to a smooth paste & transfer it a container
Now grind the rice to a rava like consistency and transfer to the same container mix thoroughly
Let this ferment overnight
Next day when you are ready to make idlies - Chop the fresh ginger, curry leaves to tiny pieces
Take a small kadai and get ready to make tadka first adding ginger letting it fry until golden brown, the add curry leaves, add cashews fry it & finally add the pepper powder .
To step (6) now add 2 teaspoons of ghee and then mix with the batter
Please don’t add tadka to the batter if you are not going to use all batter at a stretch
Now pour this into idli mounds as usual and steam it for 15 to 20 mins to make sure its all cooked completely
Kanchipuram idli is now ready
Tips & Tricks:
instead of fresh ginger you can add dry ginger powder
do not add tadka to entire batter, add it only to the quantity you will use the same day