Kancheepuram Idli

Kancheepuram Idli (also spelt as Kanchipuram Idli) is a flavourful Idli which tastes divine! The basic Idli batter is taken to the next level with the flavoured tempered spices and the creation is delicious!

I love this Idli as this taste YUM as is and hence a great Tiffin Option! Very easy to make as the only thing to be done is the additional tempering to be added to the basic Homemade Idli batter. To eat this hot | cold is equally delightful!

INGREDIENTS

4 cups Homemade Idli | Dosa Batter

Oil to grease Idli moulds
1 tsp Adrak | Ginger, finely chopped
2 Green Chillies, finely chopped
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
For Tempering
1 tsp Rai | Mustar Seeds
1/2 tsp Kali Miri | Black Pepper, roughly crushed
8 Kaju | Cashew Nut, broken, optional
4 Kadhi Patta | Curry Leaves, finely chopped
1/2 tsp Oil

(1 cup = 250 ml)

METHOD

• Make a tempering by heating oil in a small pan. When oil is hot add rai, black pepper and kadhi patta. When they crackle, add this to a mixing bowl. We did not add any cashews, but if you are adding them, this is the time to fry them along with the tempering.
• Add chopped ginger, green chillies and dhani leaves to the mixing bowl.
• Add Homemade Idli batter and mix well,
• Grease the idli plates with oil.
• Pour Idli batter to the greased moulds and steam it for 15 minutes. In case using a pressure cooker, do not keep the whistle.
• De-mould the idlis and serve with your choice of Podi | Chutney | Thogaiyal and Sambar.
• This quantity yields 16 Kancheepuram Idlis.

Today for Sunday breakfast Amma made these wonderful Kancheepuram Idlis and Chinna Vengaya Sambar. Appa had a hearty Brunch as he happily gorged on additional idlis! A healthy Snack | Breakfast | Tiffin option!

We have used:

1. Til Sona Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.