Thursday, July 19, 2012

Kanchipuram Idli

Kanchipuram is a famous temple city in Tamil nadu But whenever I think of Kanchipuram the first thing that comes to my mind is silk saries,beautiful hand loom saries and dress materials.It is also know as silk city. Today apart from its sarees this small town is famous of its cusine .One of the famous dish is special kanchipuram Idli.It is a colourful seasoned idli.The seasoning gives a nice flavour and aroma to this idli .

Par boiled rice-1cup
Raw rice/dosa rice-1/2cup
Urad dal/Split black gram dal-1/2cup
Dried ginger/shunti/saunt powder-1tsp
Fresh ginger-1"piece
Green chillies-2(finely chopped)
Salt to taste

Ingredients for tempering:
Mustard seeds-1tsp
Curry leaves- 2spring( chopped)
Black pepper corns( coarsely crushed)- 1/2tsp
Cashew nuts- 5-6(chopped)


  • Soak Dal for about 6hours.
  • Soak both the rice together for 6-7 hours.
  • First grind urad dal to smooth paste  and keep aside.
  • Now grind both the rice to semolina consistency
  • Mix both the batter well.Add salt to taste and let the batter ferment over night.
  • Next day add yoghurt,chopped green chillies,dry ginger powder or chopped ginger and mix it well.
  • Now prepare for tempering.
  • Heat a small pan ,add some oil or ghee.In that add Chanadal,Muatard seeds,cumin seeds,Black pepper corns,Cashewnuts,asafoetida  and Curry leaves one by one.
  • Now add this to the batter and give a quick stir.Let the batter stand for 30 mins.
  • After 30 mins heat water in idli steamer .In the meantime grease the idli moulds and then fill it with idli batter and steam on high heat for about 15 mins.
  • Let it cool off a bit before taking it out from the mould.
  • Serve hot with chutney and sambar 


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