Kancheevaram Idli Recipe

Kancheevaram Idli is a special type of Idli from Kanchipuram town in Tamilnadu. One may remember this place as the temple town in Tamilnadu and home of Kanchipuram Sarees. This dish tastes and looks different from the normal Idli. But then the ingredients of this dish are quite different too. This can be a great dish for Breakfast. And what is more one can make this dish at home with minimal efforts. Guests and family members are sure to love this one!

The Ingredients and method of preparation of Kanjeevaram Idli are given below. I hope you will make it and also let me know how you liked it.

In order to prepare the Idli batter grind 1 cup of raw rice into a coerce powder. Soak one cup of urad dal for approximately an hour and grind it into a very fine paste. Mix the rice powder and urad dal batter together. Into this mixture add I table spoon of black peppercorns, I table spoon cumin seeds, 1 pinch asafetida ,a small bunch of curry leaves, 1 cup of beaten sour curd, 2 table spoons of ghee, 2 table spoons of sesame oil and salt to taste. Mix thebatter thoroughly and set aside. Let it ferment overnight. On the next day grease the idly plates and pour the batter on them and steam them. You can also pour the batter in steel tumblers or katori and steam them. This may take a little longer to cook than the normal idlis. Once cooked allow it to cool and serve them with chutney, south Indian gun powder and sambar. If can cut this the idly crosswise and lengthwise or in any shape you like it for presentation purpose. You can garnish the dish with scraped coconut and coriander leaves.

I hope you would make this Kancheevaram Idlis and enjoy it too!