Kancheepuram Idly | How to make Kancheepuram Idly

By Shyamala Kumar  |  30th Mar 2017  |  
5 from 1 review Rate It!
  • Kancheepuram Idly, How to make Kancheepuram Idly
Kancheepuram Idlyby Shyamala Kumar
  • Prep Time

    12

    Hours
  • Cook Time

    10

    mins
  • Serves

    8

    People

104

1

About Kancheepuram Idly Recipe

As the name suggests this idly originates from the temple town Kancheepuram in Tamil Nadu. Packed with the flavours of jeera, pepper, ginger and curry leaves, Kancheepuram Idly is a nice variation to the usual plain idly. The traditional version involves steaming this idly in bamboo moulds lined with ‘Mandharai Leaves’ that give distinct flavour and taste. In this adapted version, I have used small stainless glasses that are greased with til oil. It is best suited for breakfast or Sunday brunch and also a good lunch box option.

Kancheepuram Idly is an authentic dish which is perfect to serve on all occasions. The Kancheepuram Idly is delicious and has an amazing aroma. Kancheepuram Idly by Shyamala Kumar will help you to prepare the perfect Kancheepuram Idly in your kitchen at home. Kancheepuram Idly needs 720 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kancheepuram Idly. This makes it easy to learn how to make the delicious Kancheepuram Idly. In case you have any questions on how to make the Kancheepuram Idly you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shyamala Kumar. Kancheepuram Idly will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kancheepuram Idly

Ingredients to make Kancheepuram Idly

  • Raw rice - 1 cup
  • Boiled rice - 1 cup
  • Urad dhal - 1 cup
  • chana Dhal - 1\2 cup
  • salt to taste
  • For Tadka
  • Rai - 1 tsp
  • Urad Dhal - 1 Tsp
  • chana Dhal - 1 tsp
  • cashew - 12 to 15, broken into pieces
  • curry leaves - 10 leaves, torn into pieces
  • hing - 1\2 tsp
  • Dry ginger Powder - 1\2 tsp
  • Jeera pepper Powder - 1 tsp
  • Sesame/til Oil - 2 tsp and as required to grease the moulds

How to make Kancheepuram Idly

  1. Wash and soak raw and boiled rice, urad dhal and chana dhal for 3 hours.
  2. Grind together both the dhals until fluffy adding little amount of water in 3 intervals. If the dhal batter is light and has tiny air bubbles, then it is done. Transfer it to a container.
  3. Grind the rices coarsely. The batter should be of medium consistency..neither thin nor thick.
  4. Add salt and mix both the batters. The consistency should be like as shown in the video. The container should be big enough to hold the batter after it doubles while fermenting. Cover and keep it over kitchen top for overnight fermentation.
  5. Once the batter gets fermented you can refrigerate this until use. Just before steaming give tadka with rai, urad dhal, chana dhal, hing, curry leaves and cashews.
  6. Add it to the batter along with dry ginger powder and jeera pepper powder. Mix well.
  7. The batter consistency after fermentation should be as shown in the video.
  8. Grease small sized stainless steel tumblers with til oil. Fill them half with the batter.
  9. Arrange the tumblers in a flat container that is half filled with water. Place the container in the steamer or cooker.
  10. Steam the idlies for 7 to 10 minutes. Once done, take the idlies out from the cooker and let it cool.
  11. Gently slide a butter spoon or knife at the sides of the tumblers to loosen the idly from the mould. Flip it over a plate. Serve hot.

Reviews for Kancheepuram Idly (1)

Manvi Chauhana year ago

yummmm so delicous
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