Kanchipuram Idli Recipe कांचीपुरम इडली रेसिपी: Kanchipuram Idlis are flavorful rice cakes made with a mixture of fermented rice and black urad dal, spiced with cumin, peppercorns, and ginger. This recipe provides a healthy, gluten-free, and protein-rich breakfast option that is easy to digest.
They are traditionally served with coconut chutney, sambar, or even spice powders like chutney podi. In addition to their taste, Kanchipuram Idlis offer several health benefits due to their rich protein content and the use of fermented batter.
Kanchipuram Idli is a special variety of steamed rice cake from Tamil Nadu, known for its unique texture and flavor. Unlike traditional idlis, this recipe includes aromatic spices such as cumin, black pepper, and ginger, which give it a distinct, savory taste.
The idlis are often steamed on banana leaves, infusing them with a subtle, earthy aroma. This dish is not only a popular temple offering but also a beloved breakfast option in many South Indian homes.
Kanchipuram Idli Recipe Details
Recipe Name: Kanchipuram Idli Recipe
Total Cook Time: 20 mins
Mode: Easy
Recipe Servings: 2 member’s
Cook Time: 15 mins
Preparation Time: 05 mins
Category: Vegetarian Recipes
Ingredients for Kanchipuram Idli Recipe
- 1 bowl Idli batter
- Salt, as per taste
- 2 tsp ghee
- 1 spring curry leaves, chopped
- 1/2 tsp hing
- 1/2 tsp dry ginger powder
- 1 tsp cumin seeds
- 1 black peppercorn
- 2-3 Green Chillies, chopped
- 1 tsp soaked chana dal
How to Prepare
- Soaking the Rice and Lentils: Soak the idli rice, urad dal, and fenugreek seeds in water for at least 5 hours or overnight. Once soaked, rinse and grind them into a coarse batter, adding very little water.
- Fermentation: After grinding, let the batter ferment overnight in a warm place. This allows the batter to rise and develop the characteristic sourness.
- Tempering: Heat ghee in a pan, and add cumin seeds, black peppercorns, curry leaves, and chopped ginger. Sauté for a minute until the spices release their aroma. Add a pinch of asafoetida and remove the pan from heat.
- Mixing: Once the tempering has cooled, mix it into the fermented batter, ensuring everything is well combined. Grease idli molds with ghee or oil and pour the batter into the molds.
- Steaming: Steam the idlis for about 10-12 minutes. Once done, check if they are cooked by inserting a toothpick or knife. If it comes out clean, your idlis are ready. Let them cool slightly before removing them from the molds.
These Kanchipuram Idlis can be served hot with coconut chutney, sambar, or a tangy brinjal gothsu.
Cooking video
Health Benefits
Health Benefits
