Kanchipuram Idly

 



Kanchipuram Idly (also known as Kovil Idly) is a unique and flavorful variation of the traditional South Indian idly. It's spiced with black pepper, cumin, ginger, and sometimes curry leaves, giving it a distinctive taste and aroma. Traditionally steamed in banana leaves, it's a perfect breakfast or snack. Here's how to make it:

Ingredients

For the Batter:

  • 2 cups idly rice
  • 1 cup urad dal (split black gram)
  • 1 tsp fenugreek seeds (optional)
  • Salt to taste

For Tempering:

  • 1 tbsp ghee or oil
  • 1 tsp black peppercorns, coarsely crushed
  • 1 tsp cumin seeds
  • 1 tbsp finely chopped ginger
  • 10-12 cashew nuts, halved (optional)
  • A few curry leaves, finely chopped
  • A pinch of asafoetida (hing)

Optional:

  • Banana leaves (for lining the molds, for traditional flavor)

Instructions

1. Prepare the Batter:

  1. Soak and Grind:Soak rice and urad dal (along with fenugreek seeds, if using) separately for 4-5 hours.Grind urad dal into a smooth, fluffy batter and rice into a slightly coarse batter.Combine the batters, add salt, and mix well. Let it ferment overnight or for 8-10 hours until it rises.

2. Prepare the Tempering:

  1. Heat ghee or oil in a pan.
  2. Add black pepper, cumin seeds, and ginger. Sauté until aromatic.
  3. Add cashew nuts (if using) and roast until golden.
  4. Stir in curry leaves and asafoetida. Remove from heat and allow to cool slightly.

3. Mix the Batter:

  1. Add the tempered spices and nuts into the fermented idly batter. Mix gently to combine.

4. Prepare the Molds:

  1. Line idly molds or any flat-bottomed steaming vessel with banana leaves for traditional flavor (optional). Grease them lightly with ghee or oil.
  2. Pour the batter into the molds, filling them about 3/4 full.

5. Steam the Idlies:

  1. Steam in an idly steamer or pressure cooker (without the whistle) for 20-25 minutes, or until a toothpick inserted comes out clean.
  2. Let it cool slightly before unmolding.

Serving Suggestions

  • Serve Kanchipuram Idly warm with coconut chutney, sambar, or milagai podi (spiced lentil powder).

Tips for Perfect Kanchipuram Idly

  • Consistency: The batter should be slightly thicker than regular idly batter.
  • Flavor Enhancements: Adjust the quantity of black pepper and cumin to suit your spice preference.
  • Traditional Taste: Using banana leaves enhances the flavor, but you can skip this step if unavailable.

Enjoy your fragrant and flavorful Kanchipuram Idly, a delightful twist to the classic dish! 🥞✨

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