Kanchipuram Idli, a traditional South Indian delicacy, is known for its unique taste and texture. Made with a blend of aromatic spices and lentils, these idlis are soft, fluffy, and bursting with flavor. Follow this authentic recipe to recreate the magic of Kanchipuram Idli in your kitchen.
Ingredients:
- 1 cup boiled rice
- 1 cup urad dal (split black gram)
- 1 cup raw rice
- 1-inch piece of ginger
- 1 tsp pepper corns
- 1 tsp jeera (cumin seeds)
- 1/2 tsp asafoetida
- 5 tbsp ghee
- 5 tbsp gingelly oil (sesame oil)
- Curry leaves
- Salt to taste
Instructions:
Soak the Ingredients:
- Wash the boiled rice, urad dal, and raw rice separately.
- Soak them in water for 1 hour.
Grind the Batter:
- After soaking, grind the soaked rice and dal into a coarse paste separately. Use minimal water while grinding.
- Combine the ground rice and dal in a large mixing bowl. Add salt to taste and mix well.
- Allow the batter to ferment for at least 10 hours or overnight. Fermentation is crucial for the characteristic flavor and texture of Kanchipuram Idli.
Prepare the Spice Paste:
- Grind ginger, pepper corns, and jeera coarsely to form a paste.
Prepare the Seasoning:
- Heat 5 tbsp of ghee and 5 tbsp of gingelly oil in a pan.
- Add curry leaves and sauté until fragrant.
- Add the coarsely ground spice paste and asafoetida to the pan. Sauté for a minute until the spices are aromatic. Remove from heat.
Mix the Batter:
- Once the batter is fermented, add the prepared seasoning mixture to it. Mix well to incorporate all the flavors.
Steam the Idlis:
- Grease small cups or idli plates with oil.
- Pour the batter into the cups or plates, filling them only halfway to allow room for expansion during steaming.
- Steam the idlis for about 20 to 25 minutes until they are cooked through. Alternatively, you can pour the batter into idli plates and steam as usual.
Serve:
- Once cooked, remove the idlis from the cups or plates.
- Serve hot with coconut chutney, sambar, or any chutney of your choice.
Tips for Perfect Kanchipuram Idlis:
- Fermentation: Ensure proper fermentation for the characteristic taste and texture of Kanchipuram Idlis. Ferment the batter in a warm place for at least 10 hours.
- Spices: Adjust the quantity of spices according to your taste preferences. The spice paste adds a unique flavor to the idlis.
- Steaming: Steam the idlis until they are cooked through and fluffy. Avoid overcooking to maintain their soft texture.
Why This Recipe Works:
This Kanchipuram Idli recipe captures the essence of traditional South Indian cuisine with its aromatic spices and fluffy texture. The combination of ghee, gingelly oil, and curry leaves enhances the flavor profile, making these idlis a delightful treat for your taste buds.
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Experience the authentic flavors of South India with this delicious Kanchipuram Idli recipe. Perfect for breakfast, brunch, or any time of the day, these idlis are sure to be a hit with your family and friends!
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