Friday, November 15, 2013

Kancheepuram Idly/Kanchipuram Idly

Kancheepuram Idly, though i have heard about this tiffen, but never tasted it in my life, until i made it recently. Idly batter seasoned with pepper and cumin and steamed in big plates and cut into wedges for serving. The seasoning makes it a bit different from the regular idly. I tried this recipe from Mallika Badrinath book of Tiffen varieties.


Made them for Weekend morning breakfast, though kuttu was a bit hesistant to try at first, then he loved the shape of it and enjoyed dunking it in sambhar. . Sending it straight to Cooking from Cookbook challenge, started by +Srivalli Jetti .

Ingredients
2 cups raw rice/pachai arisi
2 cups of dehusked black gram/ulutham paruppu
1/2 tsp baking soda
salt to taste

Seasoning
4 tsp of melted ghee
5 tbsp of gingely oil
2 tsp of peppercorns, crushed
2 tsp cumin, crushed
2 cups of fresh curd
Method
  • Soak rice and dal together for 2-3 hours. Grind till coarse rawa consistency. The batter should be thick, so try not to use any water at all. I didn't use any water at all. If at all you mixie get stuck use 1/4 cup of water to get the batter done. Do not add any washed water to the batter(water after washing the mixie/grinder).
  • Let this sit on the kitchen counter for 8-10 hours to ferment. If you live in a cold climate, then leave it in the Oven, with the lights on. The vessel should be large enough to accommodate the rising batter, or else you will left with a messy oven/kitchen top in the morning.
  • Next day, before steaming the idly, add salt and all of the seasoning ingredients one by one. Lastly add baking soda, give it a brisk stir.
  • Pour 2 to 3 laddles of batter in big cooker plates and steam cook for 15-20 minutes. The steaming time depends on how much batter you are steaming at a time. I used my 6-inch dinner plates and my pressure cooker for steaming, it took around 15 minutes for steaming.
  • Once done, remove it from the steamer. Let it cool for 5 minutes. Cut them into wedges and serve it hot with Sambhar/Chutney of your choice. I served them with Tomato Chutney and Idly milagai podi.

17 comments:

  1. Kanchipuram idly looks very soft and spongy. Love them

    On-going event: Dish it out
    Eat seasonal food, fresh

    ReplyDelete
  2. loved the shape :D very nicely done !

    ReplyDelete
  3. Very wonderful looking idlis !! Lovely platter....

    ReplyDelete
  4. Idly looks soft and spongy,feel like grabbing it..nice clicks.

    ReplyDelete
  5. Kancheepuram idly looks awesome, hot n steaming! Would love to grab them for breakfast

    ReplyDelete
  6. Seems to have turned out so well Priya..

    ReplyDelete
  7. These Idli's are so flavorful. Thanks for reminding me. This goes on my to do list :)

    ReplyDelete
  8. This has been on my to-do list for a long time. Looks so soft and tempting. Nice clicks :)

    ReplyDelete
  9. Looks so yummmm and it is a heavenly breakfast

    ReplyDelete
  10. This has been in my to do list for a very very long time have to try soon nice recipe priya.

    ReplyDelete
  11. Those idlis look so fluffy and delicious.

    ReplyDelete
  12. super fluffy and delicious looks idli's :)

    ReplyDelete
  13. Love these idli's. They have come out so well

    ReplyDelete

Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

Related Posts Plugin for WordPress, Blogger...