Kanchipuram Idli
#risenshine
Traditionally offered to God as prasadam, this idli is dense in texture and delicious due to spices and cooked in mandharai leaves. The leaves add a typical flavour to idlis. Since it's difficult to obtain in my city, I had to skip it. You can make them in big pan and slice as cakes or in small katoris/ bowls
Kanchipuram Idli
#risenshine
Traditionally offered to God as prasadam, this idli is dense in texture and delicious due to spices and cooked in mandharai leaves. The leaves add a typical flavour to idlis. Since it's difficult to obtain in my city, I had to skip it. You can make them in big pan and slice as cakes or in small katoris/ bowls
Open in Cookpad AppSteps
- 1
Clean, wash and soak rice and urad dal together or separately with fenugreek seeds for 4-5 hours. drain excess water, grind to coarsely to a thick idli batter.
- 2
Add salt to batter and mix well. cover and ferment for 7-8 hours
- 3
Soak chana dal in boiling water for 30 minutes.
- 4
Ground peppercorns and cumin seeds coarsely.
- 5
Boil water in idli pan. place banana leaf and grease or directly grease idli mould/ big pan/bowl
- 6
Stir fermented batter. melt ghee in a pan. add ground pepper and cumin seeds. stir for a minute. add cashews and fry until golden brown.
- 7
Add curry leaves and hing. saute for few seconds. turn off the stove. add seasoning to the batter and mix well.
- 8
Add soaked chana dal and ginger powder. mix well. pour the batter into prepared mould. for pan or bowl, fill only upto 3/4th level
- 9
Place in idli pan. cover and steam for 15-20 minutes on medium heat. knife or toothpick inserted into centre should come out clean
- 10
Allow to cool for 2-3 minutes and demould. serve hot with chutney/sambar
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