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.

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