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Home / Recipes / Kancheepuram Idli / Kanchivaram idli

Photo of Kancheepuram Idli / Kanchivaram idli by Sandhya Ramakrishnan at BetterButter
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Kancheepuram Idli / Kanchivaram idli

May-19-2016
Sandhya Ramakrishnan
15 minutes
Prep Time
18 minutes
Cook Time
32 People
Serves
Read Instructions Save For Later

ABOUT Kancheepuram Idli / Kanchivaram idli RECIPE

In the temple, since it is used as prasadam for the god, they only use raw rice and not idli rice. In the restaurants though, they use the combination of both the rice. I also decided the same and hence used the recipe from the Rama’s Café and Krishna Vilas, where they use equal quantities of raw rice and idli rice.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Tamil Nadu
  • Steaming
  • Main Dish
  • Healthy

Ingredients Serving: 32

  1. Raw rice – 1 cup (I use Sona Masoori)
  2. Idli rice – 1 cup
  3. Ullutham Paruppu / Urad dal – 1 cup
  4. Vendhayam / Fenugreek seeds – 1 tsp
  5. Sour yogurt – ½ cup
  6. salt – to taste
  7. Oil or ghee – 3 tbsp (preferably gingelly oil, if using oil)
  8. Kadugu / mustard seeds – 2 tsp
  9. Kadalai paruppu / Chana dal – 3 tsp
  10. Jeeragam / cumin seeds – 4 tsp
  11. Milagu / Black pepper – 3 tsp (crushed coarsely)
  12. Curry leaves – a handful
  13. Sukku powder / Dry ginger powder – 1 tsp
  14. Asafetida – ½ tsp
  15. cashew nuts – few

Instructions

  1. Wash and soak both the rice, urad dal and methi seeds together in water for about 4 hours.
  2. Using the wet grinder, grind the soaked rice and dal into a coarse batter. Add little water when grinding. The batter has to be thicker in consistency. Make sure you grind the batter coarser than you would for normal idli.
  3. Transfer the batter into a large container and add salt. Using your hands mix the batter well. My mother says that using hands to mix the batter helps in fermenting it better and quicker.
  4. Let the batter ferment until it has risen well (about double). It could take 8 to 24 hours depending on how cold it is. Mine took about 24 hours.
  5. Once the batter has fermented, add the sour yogurt to it and mix. This just helps in getting an additional layer of sourness. This could be skipped if you don’t have any.
  6. In a pan, heat the ghee or oil. I used a combination of both. Fry all the ingredients mentioned under the seasoning. Add this to the batter and mix gently to combine.
  7. Grease the idli plates or moulds and pour the batter. I just added a few cashew pieces and then poured the batter. I used small cups/bowls for few and idli mould for few. You could also use a deep plate to make the idli and then slice them.
  8. Steam the batter for about 15 to 18 minutes. The idli plates would be done in about 15 minutes, but the deeper the dish is, the longer it will take to cook. This idli takes longer than regular idlis to cook.
  9. Serve with milagai podi or chutney. The idli is quite spicy and flavourful and just the milagai podi was enough for us.

Reviews (7)  

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Hema Shiva Kumar
Nov-28-2016
Hema Shiva Kumar   Nov-28-2016

Latha Venugopal
Oct-17-2016
Latha Venugopal   Oct-17-2016

Very nice Sandhya!I'll try this one today.

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