Kanchipuram Idli | Kanchi Idli Recipe | Idli Varieties

Its been a long time since I posted any variety of idli in my blog.When I prepare Idli batter, it usually lasts for 3-4 days and we usually have plain idli with Sambar or Chutney or prepare this Kanchi Idli,Stuffed Idli and if the batter turns sour, I usually make other varieties like Spicy Onion Idli, Dibba Rotti etc.

Kanchi Idli (it is also called as Kanjeevaram Idli or Kanchipuram Idli) is another version of Idli which is loaded with peppercorns and other spices like Ginger powder(or ginger),cumin seeds and curry leaves which makes the Idli taste unique and delicious. It originated from the town 'Kanchipuram' in Tamilnadu and hence the name. It is also served as the prashad in Varadaraja perumal temple in Kanchi. Definitely do give it a try in case you have not made it earlier.

Also check out other Idli varieties in my blog.

• Khara Idli / Onion Masala Idli
• Idli Recipe Using Idli Rava
• Instant Oats Idli
• Mallige Idli
• Rava Idli and Potato Sagu
• Steamed Corn-Rava Dumplings | Upma Kozhukattai
• Tri Color Cocktail Idlis
• Undrallu | Rice Rava Dumplings- for Vinayaka Chavithi

Kanchipuram Idli Recipe:
(makes around 7-8 big round 6" idlis)

Ingredients:

2 cups Raw Rice/Idli Rice (or Idli Rava)

1 cup white whole Urad dal

2 tbsp Chana dal or chopped Cashew nuts

1/2 cup fresh thick Curd

a sprig of Curry leaves,roughly chopped

1 tsp dry Ginger powder or 1 tsp chopped fresh Ginger

2 tsp whole Black Pepper corns

2 tsp Cumin seeds

2 tbsp melted hot Ghee

2 tbsp Oil

1/4 tsp Cooking Soda(optional)

Salt to taste

Method:

• Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
• Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
• Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
• Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
• Soak chana dal for 2 hrs and drain them and keep them ready.
• Add beaten curds,cumin seeds,pepper corns,dry ginger powder(or chopped fresh ginger),torn curry leaves and chana dal(or cashew nuts) to the batter and mix well.
• Add hot ghee,oil and cooking soda to the batter and mix well.
• Grease a flat deep container or idli plates (I use thatte idli stand) with ghee or oil and pour batter up to 3/4th of its depth and steam it for 15-20 mins.You can even pour the batter into small cups or tumblers and steam them.This idli takes bit longer to steam compared to regular idlis.If you are using cooker to steam idlis,do not forget to remove the whistle.
• Leave the plates in the steamer/cooker for 5 mins before you unmold the idli.Run a sharp knife around the edges and try to unmold the idli carefully and cut it it into wedges.

Serve the idli hot with Coconut Chutney and Milagai Podi.

 Notes:

1. You can even use Raw rice(regular rice) instead of idli rice or 1 cup of each - 1 cup Idli rice and 1 cup Raw rice in the recipe.
2. Regular Idli batter(prepared with Idli rava) can also be used to make Kanchi Idlis.
3. You can add all the ingredients like cumin seeds,pepper corns,ginger powder,curry leaves and soaked chana dal(or cashewnuts) to the batter before fermenting and add the curds,oil and hot ghee on the following day(after fermentation) just before making idlis.