kanchipuram idlis / Kudalai idli(kancheepuram temple style)

kanchipuram idlis / Kudalai idli(kancheepuram temple style)

kanchipuram idlis / Kudalai idlikanchipuram idlis is one of its luxurious kind among  other versatile variations of idli’s that are dominant with an authenticity filled with pure South Indian punch.The very name kanchipuram idlis reminds me of my chennai days there my neighbor aunty who not to mention is a well worse cook would cook this idli once in a while she was always a cooking referral(guide) for me and till now I always make a call asking something about food! some rare traditional dishes that she is well worse. This idli I have tasted only in her hands not anywhere which she makes it with all love and dedication.kanchipuram idlis / Kudalai idliI as usual rang her up for the recipe and she explained and I thoroughly noted it down but still I was more interested to do the kancheepuram varadarajaswamy temple style recipe and I found out one in a hindu magazine and was all set to do according to their instructions!it came out very well as expected.The key to this recipe which makes it differ from normal idli’s is that it should be grinded coarsely!this makes all the difference.I have used ghee for seasoning you can use even oil but for that exact flavour ghee is the best.You can steam to any shapes you want but I wanted it exactly like one that my aunty would make!it is with small stainless steel tumblers.

kanchipuram idlis / Kudalai idli(kancheepuram temple style)

INGREDIENTS:

Idli rice – 1 cup
Parboiledrice or raw rice(pacharisi) – 1 cup
Urad dal/ulundhu /black gram – 1 cup
Methi seeds/vendhyam – 1 tsp
Salt to taste
Dry ginger powder/sukku thool – 13/4 tsp
Asafoetida/perungayam – 1 tsp
Pepper/milagu(little crushed) – 1 tbsp
Jeeragam/jeera – 1 tbsp

For seasoning:

Ghee – 2tbsp
Some curry leaves

METHOD:

1.First soak dhal methi separately and rice separately for 2-3 hours.
2.Grind dhal mixture until fluffy(like we do for idli but not too fine).
3.Then grind rice coarsely like little rava.
4.Take out mix both by adding salt and let it ferment for 6-8 hours(bring to idli batter consistency by adding water).
5.After that when batter ferments add pepper,jeera,asafoetida and dry ginger powder and mix well.
6.Now heat up ghee switch off and add curry leaves add this to batter mix well and let it rest for an hour.
7.Grease the vessel(I have used small tumblers) with oil and pour batter into it.
8.Heat idli pan with water and when it heats up steam idli’s by closing the lid for 15 minutes.
9.Take out let it cool down a bit run a sharp knife around and remove the idli’s.
10.Serve with chutneys of your choice preferably coconut chutney.

 

kanchipuram idlis / Kudalai idli(kancheepuram temple style)

Prep Time: 12 hours

Total Time: 12 hours, 40 minutes

kanchipuram idlis / Kudalai idli(kancheepuram temple style)

Ingredients

  • Idli rice - 1 cup
  • Parboiledrice or raw rice(pacharisi) - 1 cup
  • Urad dal/ulundhu /black gram - 1 cup
  • Methi seeds/vendhyam - 1 tsp
  • Salt to taste
  • Dry ginger powder/sukku thool - 13/4 tsp
  • Asafoetida/perungayam - 1 tsp
  • Pepper/milagu(little crushed) - 1 tbsp
  • Jeeragam/jeera - 1 tbsp
    For seasoning:
  • Ghee - 2tbsp
  • Some curry leaves

Instructions

  1. First soak dhal methi separately and rice separately for 2-3 hours.
  2. Grind dhal mixture until fluffy(like we do for idli but not too fine).
  3. Then grind rice coarsely like little rava.
  4. Take out mix both by adding salt and let it ferment for 6-8 hours(bring to idli batter consistency by adding water).
  5. After that when batter ferments add pepper,jeera,asafoetida and dry ginger powder and mix well.
  6. Now heat up ghee switch off and add currhttp://marudhuskitchen.com/www/wp-admin/media-upload.php?recipe_post_id=1-206&type=z_recipe&tab=amd_zlrecipe&TB_iframe=true&width=640&height=523#y leaves add this to batter mix well and let it rest for an hour.
  7. Grease the vessel(I have used small tumblers) with oil and pour batter into it.
  8. Heat idli pan with water and when it heats up steam idli's by closing the lid for 15 minutes.
  9. Take out let it cool down a bit run a sharp knife around and remove the idli's.
  10. Serve with chutneys of your choice preferably coconut chutney.

Notes

While grinding rice for this idli it should be coarse. There are many variations done for this idli like adding curd and even soda is added sometime. For another variation,bengalgram dal and cashew-nuts are also added. Each variations give different tastes for sure. For this temple style idli's only curry leaves are seasoned in ghee but all other powders,pepper and jeera are added as such. After mixing the seasoning leave the batter to rest at-least for 30 minutes. Batter consistency for this idli should be as of for normal idli's we do.

 

Check out this:

millet foxtail idli/thinai arisi(rice)idli

How to prepare ragi idli

How to make soft idlis with idli rice

 

 

 

 

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