Kanchipuram Idli Recipe-Kudalai Idli recipe
Kanchipuram Idli Recipe is one of the most delicious traditional Idli/prasadam made by the temple and offered to the god Sri Varadaraja Swamy Temple, in kanchipuram,Tamil Nadu.The idlis are cooked in bamboo casings lined with dried “mandharai” leaves. The mandharai leaves add to the flavour of the idlis. The batter for the idlis are mixed with spices and steamed.Steaming Idlis in mandharai leaves gives us very different taste and flavour.Mandharai leaves not easily available,so you can make idlis with banana leaves.Devotees or food lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there.Kanchipuram also famous for sarees.
Main ingredients:Urad Dal(Split Black gram)
Cuisine: Indian ,South Indian,Tamil Nadu
Preparation time:8 hrs for soaking,15 hrs for fermentation
Cooking time: 15 min
Serve: 3 to 4
Level of cooking: Easy
Taste: Eat with chutney
Category: Vegetarian Recipe
1/2 cup Idli parboiled rice
Half cup Raw rice (Regular rice)
170 grams or 1/2 cup Urad dal (whole)
Hand full of Poha
1 tablespoon Fenugreek seeds
For the seasoning
1 tablespoon Sesame seed Oil
3 tablespoon Ghee
1/4 tsp Hing/asafoetida
1/2 tablespoon Pepper
1 1/2 tablespoon Urad dal
1 tsp Bengal gram/chana dal
2 tsp slightly crushed Whole black Pepper
1 inch grated Ginger
1/4 tsp Dry Ginger powder
2 Green chillies finely chopped
10 Cashew nuts
Curry leaves finely chopped
A pinch of Turmeric powder
1 tsp Cumin seeds/jeera
1 tablespoon Mustard seeds
Coriander leaves finely chopped
Soak both rice Idli Rice and Raw rice and Urad dal and Fenugreek seeds,poha separately for 8 hours.Grind rice as slightly coarse paste. Grind Urdal dal until fluffy.Mix both batters in a bowl.Batter should be like Idli batter neither thick or thin check here for Basic Idli batter Recipe.Keep the batter for fermentation overnight.Try to keep in warm place.crush the cumin and pepper or you can use the grinder.
Heat ghee in a pan and add in the crushed cumin pepper mixture and curry leaves. Once the curry leaves are crisp, switch off the flame. Add in the dry ginger powder and asafoetida/hing. Toss well and add it to the batter.Add in the salt to the batter and mix well until combine. Steam the idli for 20 minutes. Serve with coconut chutney, tomato chutney and sambar.
- You can make idlis in pan also,like dhokla and then slice.You can also make in regular idli moldes,or in glasses like below i shown or in you can make in tree leaf bowls which i shown below.
- Dry ginger is called as Sukku in tamil.
- In temple they use regular rice only,but you can use parboiled rice or you can add sona masuri rice.In temples they will not add green chilli and hinge.
- You can make crispy dosa using with Kanchipuram idli batter.(grease the pan and pour the batter gently spread it and make dosa).
- you can make kanchipuram idlis in tumbler also.
- Apply oil on the microwave oven idli container and pour idli batter into the moulds.
Set the microwave for 3 minutes on medium power.
When idlis are prepared take them out with a help of a knife or Spoon.
Remove them from the microwave idli container and transfer to serving bowl.
Nutrition values and calories in Kanchipuram Idli:
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