Kanchipuram/Kanjeevaram Idly

Kanchipuram is a place famous for temples and silk sarees.Its also popular for a nice flavorful and fluffy idlies in which crunchy cashews and spices incorporated in the idly batter and steam cooked.Originally this idly is steam cooked in thonnai(dried banana leaf cup)which gives a nice aroma to the idly. Today I steamed in a round  vessel and cut into pieces or it can be steamed in a small cups or tumblers.Here follows the recipe for tasty and flavorful Kanchipuram idly for the 7th day of Blogging Marathon.



Ingredients

IngredientQuantity
Idly or boiled rice1cup
Raw rice 1cup
Urad dhal1cup
Mustard seeds1tsp
Cumin seeds1tsp
Black pepper(coarsely ground)1tsp
Cashews(broken)1tbs
Ginger(chopped)1tsp
Curd1/2cup
Cooking sodaa pinch
Asafoetidaa pinch
Curry leaves2sprigs
Oil1tbs
Saltto taste


Method

                   Soak the rice and dhal separately for 3-4 hours and grind it to a smooth batter.Mix in salt and allow it to ferment for atleast 6-8 hours.Heat a pan with oil and crackle the mustard seed,cumin  seeds, chopped ginger and ground pepper.Finally add in the cashews and curry leaves,turn off the stove.Add this to the fermented batter,add the curd,cooking soda and mix it well.


Grease a round,flat base vessel or a steel plate (with side rim)and fill the batter to 1 inch thickness,steam in a idly cooker for 10-15 minutes or till it gets cooked.Once it is done take out and let it cool down for 2  minutes.Remove it from the dish by invert it on top a plate and cut into wedges.


Yummy Kanchipuram Idly is ready.Serve it with sambhar,chutney or idly podi.


  • Grinding the rice and dhal in the wet grinder results in soft and fluffy idly.
  • A pinch of turmeric powder can be added to the batter to get a nice yellow colored idly.
  • Soak the urad dhal and keep in the refrigerator and grinding it with ice cold water gives nice and fluffy batter.
Check here for the marathoners in Blogging Marathon#9.

11 comments:

The shape is totally new to me..looks great!..we normally make it in tumblers..this must be very different texture right..

new shpe looking delicious and i think it is cook like dhokla

Hmm, looks so delicious and yummy..

We too usually prepare it in tumbler. But I have seen few of us are preparing in this shape too. Nice recipe.

Cheers,
Uma
My Kitchen Experiments

I always admired Kaancheevaram Idlis.Not so far made it though.Yours look quite authentic.Drooling over..Thanks.

Super delicious idlis, its been a long i had them, lovely shape..

Thanks for visiting my space Nalini. You have a wonderful space here. Loved your kanjeevaram idli recipe. My mother in law lives in Chennai and whenever we visit her we make it a point to visit the temples there in Kanjeevaram (and the silk saree shops) and stop by for some nice idlis!

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