Wednesday, February 16, 2011

Kanchipuram Idli

For my son's birthday party last week my MIL prepared Kanchipuram idli. It was a big hit. Kanchipuram idli is a spicier version of normal idli. So we do not need any specific side dish. Plain idli podi goes well with it. The cooking time is around 45 min. It is a simple and tasty dish. I have not given measurements for the ingredients to be mixed in dough. Please add it based on your spice level.


Idli Dough

- 1 cup Raw Rice
- 1 Cup Idli Rice
- 1 cup Uradh Dhal
- Salt to taste

Ingredeints to mix in the dough

- Ground pepper and jeera
- Dry ginger powder (Sukku in Tamil)
- 4-5 tbsp oil
- Coriander leaves
- Curry leaves


- Soak the dhal and rice together for at least for 8 hours
- Grind it together, add salt. The batter should be in dosa batter consistency.
- Let the batter ferment  overnight
- Before making the idli add ground pepper,jeera , dry ginger powder, oil, coriander and curry leaves. Mix it well.
- Pour the batter in a bowl and steam it in a pressure cooker (like idli) for 45 min. You can test it by inserting a knife in the middle. The knife should come clean.
- Remove from stove and let it cool down. Cut it in small pieces.

Serve it hot with idli podi. The idli tastes better when it is hot.



One of my favourite idli..

Priya (Yallapantula) Mitharwal

wow, that sure sound wonderful and different from usual idlis.


This is my hubby's fav. i have in my archive. I dont add coriander leaves. will try next time :)

Sensible Vegetarian

Idli looks super delicious.

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