One day just a thought of this idli flashed my mind and remembered my sister and immediately I got the recipe from her and here I am posting the recipe of this idli, which I relished. I was told this idli stays good for couple of days and best food during traveling. Coconut chutney is the best combo for this but my boy doesn’t like that so I made tomato chutney and it was really awesome, I will soon post the recipe for tomato chutney. Now here is the recipe for kanchipuram idli…
Ingredients
Raw rice – 1 Cup
Idli Rice – 1 Cup
Urad dhal – 1 cup
Curd /Yogurt – ½ Cup
Black Pepper – 1 tsp
Cumin Seed/Jeera – 1tsp
Ginger – 1”
Curry leaves – 4
Salt to taste
Method
Soak rice and urad dhal separately for 3 hours and grind them separately and note that rice need not be too smooth, little coarse is good for this recipe and add salt and mix them and set to ferment for 8 hrs.
When you are ready to make idli, grind together the pepper, cumin, ginger, curry leaves and add to the idli batter along with the curd and mix well and make like the regular idli and enjoy with the chutney of your choice.
Posts
ive been hearing a lot about this variant of idli..i do want to try it out sometime..
ReplyDeletewow.........spongy looking dilies dear....thanks for the recipe
ReplyDeleteSoft and spongy idli..my mom used to make out this idli with tumblers..
ReplyDeleteLovely kancheepuram idlies...so soft and tempting, its been ages I had them...this brings back all nostalgic memories.
ReplyDeletewow..idli looks perfect...and please clarify with my doubt whether curry leaves also grind along with other ingredients? will it destroy the white colour of idli?
ReplyDeleteWow.. coincidence.. we made this at home today :) yours looks tempting too :)
ReplyDeletenever tried this at home.looks very soft
ReplyDeleteWow.. new idli for me.. Will surely try out swarna
ReplyDeleteIdli looks sooooo soft and perfect........
ReplyDeleteMy favourite idli, but I make it little differntly.If u have some free time u can go through my recipe of kancheepuram idli also,which I had posted quite some time back.
ReplyDeleteThanks all for your comments.. and yes Muraligeetham, you have to grind a curry leaves along with pepper, cumin and ginger coarsely not too fine and as we use only 4 to 5 leaves it does't change the color, infact it gives a nice flavor to the idli..
ReplyDeleteThough I have tasted it, haven't tried at home...Now here is the recipe, will try it.
ReplyDeleteI can just imagine..hot idlis with chutney...yummm.
tku swarna..I will try out as idli is one of my fav breakfast..
ReplyDeleteI've also wondered why they are named so. That is why I could connect at once to your catchy Intro. Thanks for sharing the recipe!
ReplyDeleteOh My goodness. I just love Kanchipuram Idli's with lots and lots of piping hot sambar.For some reason I always think idli and sambar go so well together. Even with so many choices of chutneys, I still prefer my good old sambar.
ReplyDeleteSwapna , Ur Idli's look so soft and spongy.First time here but the Kanchipuram Idli's got me hooked on to ur blog... Will be following you.
Would make a prefect BF with some sambar...yummy..:-)
ReplyDeleteSoft & spongy,looks inviting
ReplyDeletedear swarna, i ve made this idli for my breakfast and posted on my blog.pls have a look..and ty for sharing the recipe.
ReplyDelete