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Kancheepuram Idly Recipe

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I’ve always loved the little cylindrical kanchipuram idlies. Especially the ones served at Woody’s in Bangalore. A short internet search and I was all set to make them myself for breakfast one morning.

Its an easy upgrade from regular idlies and since in our household we eat a LOT of them, I welcomed the beautiful flavour of the added whole spices. Try the Kancheepuram Idly with molaga podi or sambhar. it will make you linger over your breakfast.

Kancheepuram Idly (makes 12 idlies)

Make the regular idly batter as follows

½ cup skinned urad dal/ black gram

1 ½ cups of rice (i use boiled rice, sona masuri works fine too

½ teaspoon whole fenugreek seeds

Soak all of the above for atleast 6 hrs. Grind with 1-1/2 cups water to a smooth batter. Some would ask you to grind the lentils and rice separately and mix, but i cant be bothered about this and i have not had bad results to make me want to try. I grind mine in a wet grinder but a regular food processor works fine too. Again i speak from experience.

Transfer to a large vessel and leave to ferment for 5-6 hours. Add salt to taste and Mix well.

for the seasoning

1 tablespoon gingelly oil

1 teaspoon whole cumin seeds (jeera/ zeera)

1 teaspoon whole black pepper corns

6-8 curry leaves, torn roughly

2 green chillies (or less) chopped

1/2 teaspoon ginger paste or 1/2 inch ginger chopped fine

heat the oil and splutter the cumin seeds. add the rest if the seasonings except the ginger paste / chopped and stir for a few seconds till aromatic. take off the heat and add the ginger. stir and leave to cool for about 5 minutes. Add this to the idly batter and stir. leave to rest about 10 minutes.

In the meanwhile, prepare the pressure cooker or steamer by pouring 2 cups of water and bringing it to a gentle boil. traditionally kancheepuram idlies are steamed in a cylindrical mould. you can choose to steam them in the regular idly mould or like me, use small steel tumblers, with a slight coat of oil on the sides to prevent the idlies from sticking to the vessel.

i placed 4 to fit the base of my pressure pan and repeated the process 3 times to make 12 idlies. fill the steel tumblers 2/3 with the batter and steam for 15 minutes.

if using the regular idly moulds, proceed by filling the cups and stacking them one over the other and steam for 10-15 minutes on full heat.

leave to cool for 10 minutes and unmould by running a blunt knife around the edges of the idly. Serve hot with chutney or molaga podi and oil or sambhar.

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

9 responses »

  1. Just discovered your blog–those idlis look fantastic! Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

    Reply
  2. Thank a bunch Arundati for being a part of the chain again and thanks for your quick reply too. can you please send me your email id. comment at my page or mail me at
    ahomemakersdiary@yahoo.in

    Thanks a ton again dear.

    Reply
  3. Hi Arundati, came here from Bharathy’s blog. these Idlis look so good. an absolute fav at our household too. but mine never look that perfect.

    between, We have again started the Arusuvai friendship chain. as you were a part of this last time so thought of informing you. if you are interested please check this

    http://ahomemakersdiary.blogspot.com/2010/12/baked-masala-peanuts-and-pumpkin-seeds.html
    love
    Sayantani

    Reply
  4. mmmmm love those kind of breakfasts!

    Reply
  5. We really like these idlis too and I used to make them frequently once upon a time. Its been so long since I last made them though. :)
    Thanks for reminding me.

    Reply
  6. Brings back memories… my friend’s mom makes this so often and so well… I’m craving it now!

    Reply

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