Wednesday, April 15, 2015

KANCHIPURAM IDLIS

KANCHIPURAM IDLIS

As you know, Idlis are a commonly made breakfast item in South India. There are several types of idlis you will find in this blog such as Rava Idlis and Vermicelli Idlis.  Today's dish is another variety called Kanchipuram Idlis which is supposed to have originated from the ancient temple town of Kanchipuram in Tamil Nadu.

While many blogs have the recipe for Kanchipuram Idlis, I have adapted this recipe from Mrs. Subbalakshmi's blog Subbu's Kitchen. As mentioned by her, this goes best with kara chutney which you can see in the picture. I shall write about this in my next post

While the recipe called for the urad dal and rice to be ground together, I have always preferred to grind them separately to make the idli batter. I have also used regular cooking oil instead of the suggested Gingelly Oil.



Ingredients:
  • Urad Dal, 1 cup
  • Fenugreek seeds, 1 tsp
  • Raw Rice, 1 cup
  • Par Boiled Rice (Idli Rice), 1 cup
  • Salt, to taste
  • Ginger Powder, 1 tsp
  • Turmeric Powder, 1/4 tsp
  • Cumin Seeds, 1 tsp
  • Peppercorns, 1 tsp
  • Mustard Seeds, 1 tsp 
  • Ghee, 1 tbsp 
  • Oil, 1 tbsp
  • Channa Dal, 1 tbsp
  • Curry leaves, a few
  • Cashewnuts, 10
Method:

Soak the urad dal along with the fenugreek seeds for about 3-4 hours.
Soak the raw rice and par boiled rice together for 3-4 hours.
Drain the water from the dal, then grind the urad dal and fenugreek seeds in a mixer till it is light and fluffy using the required amount of water.
Transfer this to a large vessel.
Next, drain the water from the rice and in a mixer grind it to a coarse batter using the required amount of water. The batter should be fairly thick and not runny.
Transfer this to the same vessel.
Mix the two batters well and add salt. Allow it to ferment for 10-12 hours or overnight.
The next day you will find the batter has increased in volume hence the need for a large vessel
Add ginger powder and turmeric powder to the batter and mix well.
Roast the cashewnuts, break them into pieces and keep aside,
Grind the peppercorns and cumin seeds together in a mixer and keep aside.
Heat oil and ghee in a kadhai and when it gets heated add the mustard seeds. When they splutter add the channa dal and fry till the dal turns golden brown
Next add the curry leaves, cumin and pepper powder and fry for 10 seconds
Add this cumin and pepper powder to the batter and mix well. 
Grease the idli moulds with oil
Place a few of the roasted cashew nut pieces in each of the moulds. This will ensure the cashew nut pieces are clearly visible on top of the idlis when they are steamed.
Now, pour the batter in the idli moulds and steam the idlis in a pressure cooker (without keeping the weight) for about 10-12  minutes.
Take it off the flame, allow it to cool and de-mould the idlis
Serve Kanchipuram idlis hot with any chutney of your choice or sambar.