I learnt this kanchipuram idli recipe from a lovely granny born and brought up in tamilnadu.There are many variations of this kanchipuram idli however the recipe shared by this granny was delicious to taste with a mild but appetising spiceiness.
Located on the banks of the Vegavathy River, Kanchipuram has been ruled by the Pallavas, the Medieval Cholas, the Later Cholas, the Later Pandyas, the Vijayanagar Empire, the Carnatic kingdom, and the British.
Kanchipuram has a nickname as the city with a thousand temples.Of the 108 holy temples of the Hindu god Vishnu, 14 are located in Kanchipuram. The city is well known for its hand woven silk sarees and most of the city's workforce is involved in the weaving industry.
Ingredients
- 1 cup urad dal
- 3 cups rice rava (cracked raw rice)
- 1 tbsp oil
- 1/2 tsp cummin seeds
- 1 tbsp chopped ginger
- 1 tbsp chopped green chillies
- 1/2 tsp crushed black pepper
- 1/2 tsp mustard seeds
- 2 springs curry leaves
Procedure
Soak urad dal for 3 hrs then make a smooth paste and shift it to a large bowl
Soak rice rava in warm water for 1/2 hr then squeeze the rava and mix it with the urad dal paste.Then add salt and mix very nicely and cover to keep it aside for fermentation for 1 night
Next day heat oil in a pan, add cummin seeds, mustard seeds once it splutters add chopped ginger and green chilles and the crushed black pepper and curry leaves.And fry for 30 seconds then add this directly to the fermented batter and mix nicely.
Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.
Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.
Serve it with chutneys of your choice.
Note:
1. Preparing Rice Rava
Wash and soak the rice for 30 mins. Drain and spread the rice on a thin cotton cloth for about 30 - 45 mins and let it dry slowly.
When the rice is slightly wet (not completely dry) , take the rice in batches and grind in a mixie to a coarse-fine consistency like idli rava/thick sooji . Sieve it to remove the flour and the rava and use how much ever rava you need to make idlis and rest can be stored for future use in airtight container
2.The fermentation should be proper to get a soft idlies
3.The container should be big enough to hold the batter otherwise after fermenting the batter will be overflow .
4. Traditionally you can also steam in a plate like a cake.
