Wednesday, January 3, 2018

Kancheepuram Style idly | Kanchipuram Idli | Breakfast Recipe

Kancheepuram Idli, the famous seasoned idli (steamed rice cake) from the city Kancheepuram,Tamilnadu. It's served as prasadam in the vishnu temple at kancheepuram.  The actual batter recipe of kancheepuram idli is slightly differ from our regular idli batter and i have tried it few times before and we all loved it in our home. But when i'm too lazy to prepare separate batter for this idli, i would prefer this method using idli batter. 
Though it's not the traditional kancheepuram idli, it tastes almost like the same and now a days i often prepare this idli more than the regular idly. It's so easy to make and the flavor from the cumin and pepper along with ghee takes this dish to new level. Sometimes i feel like i don't need any side dish for this idly and have it as it is. 

You can make this idly in one large pan and cut them like cake & serve. But personally i love to make them in tumblers and small bowls.They are so cute and also make the breakfast/diner as more interesting !!! And also whenever i have banana leaf in hands, i use them as lining for my tumblers, it helps to unmould easily and also i like the flavor of banana leaf in the idly. But if you don't like the banana leaf flavor, better leave it out and use ghee to grease the dish


Kancheepuram Idli

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Idli | Recipe Cuisine: Indian
Ingredients
Idly Batter - 2 cups
To temper
Crushed pepper corns - 1 tsp
Cumin seed - 1 tsp
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few

Procedure
Take the batter in a bowl, then heat the pan with ghee and add then temper the ingredients listed under "To Temper" and add into the batter.Mix the tempering with the batter well. Now take small size tumblers or any bowl.Cut the banana leaf into stripes and take each stripes, roll into cylinder and place inside the tumbler.Do the same for all tumblers.Fill the 3/4 of tumblers with the batter and place it on the steamer plate.Steam it for 12- 15 mins or until the tooth pick inserted into center comes out clean.Let it cool a bit and then flip the tumblers, the idli will comes out cleanly from it, remove the leaf and it's ready to serve.Serve warm as it is or slice them. Taste best with chutney and/or sambar.
Notes:
  • Idly batter should be thick.
  • Using ghee for tempering will give wonderful flavor.
  • Instead of using tumblers, you can use the regular idly plate.
  • If you don't have the banana leaf, then grease the sides with ghee, it helps to avoid sticking of idly to the tumblers.
  • Depends on your taste, you can add more or less of pepper and cumin seed.


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20 comments:

  1. How interesting is that ! Seriously loving these idlis . I have never had this version of idli and now I am tempted to have some .

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    1. Give a try Vaishali, i'm sure that you would love it .

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  2. Simply love this aromatic idlis, its been a while i made at home, lovely platter there.

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  4. Can u share Idly batter recipe also

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    1. Added the link to idli batter recipe in ingredient list, check it out Amishy

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  5. We love this idli and often make that special batter along with the specific podi as well..love your preparation with plantain leaves.

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  6. Hmmm sounds delicious. I will try this sooon

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  7. I am getting nostalgic with the steaming in banana leaf. Love it.

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  8. This version of spiced idli sounds really interesting... I guess we could make these in paper cups as well? Must try...

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  9. Thanks Rafeeda.Yes, you can use paper cups.

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  10. wow looks yummmm. A new way of making idlis. very soft texture and fluffy.

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    1. Thanks Priya, yes, they are very soft!!!

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  11. Love how you have prepared this. Nice recipe.

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  12. what unique idly - would love to try these

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