Kanchivaram Idli

Name: Kanchivaram Idli
Total time: 1200 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup idli rice; 1 cup jirasar rice; 1 cup urad dal; 1/2 tsp methi seeds; 1 cup water; 1/4 cup curd; 1 tsp ghee; 15-20 cashew nuts; 2 tbsp oil; 1 tbsp mustard seeds; 1 tbsp jira; 1 tbsp chana dal; 1 tbsp pepper; 1/2" ginger chopped; 3 green chillies chopped; 1 tbsp salt; 1/2 tsp soonth powder (dry ginger powder.A must ingredient); 3 tbsp coriander chopped

Bina Anjaria @bina_anjaria_123

#brf
Authentic South Indian Breakfast

Tried to make as close in taste to the Vardharaja Temple style (Kanchipuram)

Authentically, this temple delicacy is made in bamboos and steamed in huge copper utensils.

I have served this idli with Instant Jugaadu Sambhar with no onions and no garlic, as this is a temple recipe.

I have posted the Instant Sambhar recipe also in my recipes.

#brf
Authentic South Indian Breakfast

Tried to make as close in taste to the Vardharaja Temple style (Kanchipuram)

Authentically, this temple delicacy is made in bamboos and steamed in huge copper utensils.

I have served this idli with Instant Jugaadu Sambhar with no onions and no garlic, as this is a temple recipe.

I have posted the Instant Sambhar recipe also in my recipes.

Bina Anjaria @bina_anjaria_123

#brf
Authentic South Indian Breakfast

Tried to make as close in taste to the Vardharaja Temple style (Kanchipuram)

Authentically, this temple delicacy is made in bamboos and steamed in huge copper utensils.

I have served this idli with Instant Jugaadu Sambhar with no onions and no garlic, as this is a temple recipe.

I have posted the Instant Sambhar recipe also in my recipes.

#brf
Authentic South Indian Breakfast

Tried to make as close in taste to the Vardharaja Temple style (Kanchipuram)

Authentically, this temple delicacy is made in bamboos and steamed in huge copper utensils.

I have served this idli with Instant Jugaadu Sambhar with no onions and no garlic, as this is a temple recipe.

I have posted the Instant Sambhar recipe also in my recipes.

Saved

Ingredients

20 minutes

4-5 servings

For Batter:
1 cupidli rice
1 cupjirasar rice
1 cupurad dal
1/2 tspmethi seeds
1 cupwater
1/4 cupcurd
For Tempering:
1 tspghee
15-20cashew nuts
2 tbspoil
1 tbspmustard seeds
1 tbspjira
1 tbspchana dal
1 tbsppepper
1/2" ginger chopped
3green chillies chopped
Other Ingredients:
1 tbspsalt
1/2 tspsoonth powder (dry ginger powder.A must ingredient)
3 tbspcoriander chopped

Saved

Steps

20 minutes

1

Wash and soak the rice. Wash and soak urad dal with methi seeds for 5-6 hours. Drain the dal and take in mixer and crush to a slightly coarse paste, using water as required.
2

Transfer to a big steel vessel. Similarly, crush the rice to a coarse paste using water as required.
3

Transfer into the urad dal vessel. Mix well to blend with clean hand. Cover and ferment overnight.
4

Next morning, add curd into the batter. Mix and set a medium thick batter consistency.
Now do 2 temperings.
Keep all ingredients ready previously.
First, in oil add rai, chana dal,
5

Then add in pepper, jira, ginger, chillies and curry leaves. Lastly, add hing and add the first tempering to the batter.
Now do the second tempering.
In 1 tsp ghee fry cashew nuts crispy.
6

Add fried cashew to the batter. Add in coriander.
7

Mix vigorously for 3-4 minutes. Here no soda is added. These idlies turn soft even without soda.
Now grease the katoris with oil using a brush.
8

I have also used coconut shells (instead of bamboo). Fill the batter to half level in each.
9

Steam Kanchivaram idkies on high flame for 15-18 minutes. Open carefully. Check if the knife comes out clean. The cracks on top are a sign of perfect idli.
10

Take out all the katoris and the 🥥coconut shell idlis. Cool for 3 minutes and then unmould the Kanchivaram idlis.
11

Serve a filling, tasty and soft breakfast with coconut chutney and Instant Sambhar.
12

Kick Start the Day
With a SMILE.
HAPPY COOKING!!
13

Make coconut chutney with the coconut, dariya powder, green, chillies, salt, water and tempering.