kanchipuram idlis / Kudalai idli(kancheepuram temple style)

kanchipuram 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.I 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:

SOAK DAL AND RICE SEPERATELY

GRIND IT COARSELY MIX SALT AND FERMENT

AFTER IT FERMENTS ADD SPICES

MIX WELL

MAKE SEASONING WITH GHEE,CURRY LEAVES

ADD TO BATTER MIX

POUR BATTER AND STEAM FOR 15 MIN

IDLI READY

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.

[amd-zlrecipe-recipe:206]

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