Kanchipuram is a city of Tamil Nadu, India. Well known famous of Sri Varadaraja Perumal temple , Zari/Kanchi silk sarees, and also their special idli’s. Today i prepared not plain idli made special Kanchipuram idli’s. This has a different taste and distinct flavors. The best accompaniment for this idli is coconut chutney or chutney pudi/powder.
Prep Time : 4hrs (Soaking time) + 8hrs (Resting time ,fermentation)
Cook Time : 15 mins
Ingredients
- ParBoiled rice / Idli-Dosa rice - 2 cups
- Urad dal / Ulthuparppu / Udhinabele - 1 cup
- RockSalt - 3/4 tsp (adjust as per the taste)
- Methi seeds/ Menthiyu/ Menthiya - 1/4 tsp or less
- Black pepper / Molag - 1/2 tsp (roasted & crushed)
- Dry ginger powder / Sukkupudi - 1/2 tsp
- Fresh grated ginger - a little tsp
Tempering
- Oil - 1 tsp
- Mustard seeds / kadag / sasive - 1/2 tsp
- Curry leaves / karivappale / karibehevu - few ( finely chopped)
- Green chillies / pachmalaka / hasimensinakayi - 1 or 1/2 (finely chopped)
- Uraddal/ Ulthuparppu/Udhinabele - 1/2 tsp
- Asafoetida/hing/Periyangum - 1/2 tsp
Method
- Rinse and soak rice , urad dal, methi, add enough water for 4 hrs.
- Grind into smooth batter using fresh water (batter should be medium thick not too watery)
- Then add salt grind for few more mins. Then transfer into a big sauce pan and close the lid for 8hrs to fermentation
- Heat oil in a small pan add mustard seeds allow them to splutter, add hing, curry leaves, chillies , urad dal till done pour into batter
- Add fresh grated ginger mix well
- Heat water pressure pan or cooker take a small glass(i used coffee steel glass smaller size) grease oil
- Add before pour the batter into glass add freshly crushed blackpepper and sukku pudi(dry ginger) mix together
- Pour the batter into steel glass 3/4 of a cup and place it in the cooker and steamcook for 15mins(do not put cooker weight) turn of the flame and wait for 2 mins
- Gently scarpe the edges just like idli and do upside down the kanchipuram idli comes out clean
- Serve hot with chutney
No comments
Post a Comment