Kanchipuram is famous for more than silk sarees! In fact, this special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. Here is how you can prepare Kanchipuram Idli in your own kitchen. While we have prepared it using idli plates for your convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles. Kanchipuram is famous for more than silk sarees!
How to Make Kanchipuram Idli
- in a small kadai heat 2 tbsp gingelly oil and splutter ½ tsp cumin, 1 tsp pepper, pinch thing, 5 cashew and few curry leaves.
- pour the tempering over the idli batter.
- also, add ½ tsp ginger powder and 1 tsp salt.
- mix gently making sure the batter is well combined.
- now heat the banana leaf slightly to make it flexible. you can alternatively use mantharai leaf cups.
- fold slightly and place in a small cup. grease the cup with gingelly oil.
- pour in prepared Kanchipuram idli batter into the cups filling ¾.
- place the cups into the steamer and steam for 20 minutes.
- finally, enjoy Kanchipuram idli with chutney and sambar.
Ingredients for Kanchipuram idli batter
- 1 cup idli rice
- 1 cup of raw rice
- ¼ tsp methi/fenugreek
- 1 cup urad dal
- 2 tbsp gingelly oil
- ½ tsp cumin/jeera, crushed
- 1 tsp pepper, crushed
- pinch hing / asafoetida
- 5 cashew / kaju, chopped
- few curry leaves
- ½ tsp ginger powder
- 1 tsp salt
- banana leaf / manthari leaf cups