This is a very traditional idli made in the temples of Kanchipuram ( Tamil Nadu) and hence is also called temple idli or Kanchipuram idli. Traditionally Kanchipuram idli is wrapped in a traditional Mantharai leaf (Bauhinia Creeper) that also lends a unique flavor.
What makes this idli unique is its tempering which has so many medicinal properties to it and so makes it a super healthy breakfast.
Ingredients :
Ingredients for idli batter
- 1 cup raw rice
- 1 cup idli rice/ ukda chawal
- 1 cup urad dal
For tempering
- Sesame oil 3/4 tbsp
- 3 tbsp finely chopped curry leaves
- Ginger finely chopped
- 1/2 tbsp black pepper
- 1 tbsp jeera
- 1 tbsp chana dal
- 2 tbsp chopped cashew
- 1/4 tsp dry ginger powder
- Green chili finely chopped
- Salt to taste
How to make:
Idli Batter:
- Soak both the rice and dal together for about 4 hours.
- Drain water and grind to a thick fluffy batter. Add salt and ferment for 8/10 hours.
Tempering
- Roast the cumin n black pepper in very little ghee. Cool and powder.
- Take 1 tbsp sesame oil. Add the chanadal and cashew roast till light brown. Add ginger, green chilly, curry leaves, jeera black pepper powder and dry ginger powder. Give it all a stir for 3 minutes. Pour this into the fermented idli batter. Add 3 tbsp raw sesame oil into the batter. Mix all and pour into molds.
- Now the idli is traditionally made in cylindrical shape. However it can be made either in idli mold or in small steel katori . After greasing well with oil, pour batter and steam in the cooker for about 15 minutes. Cool and demould.
- Serve with coconut chutney.
Add a Comment