Kanchipuram idly is offered as Neivedyam to the Lord at Varadaraja Perumal temple. This Kanchipuram idli recipe is spiced (with crushed cumin and pepper) idli batter which is coarsely ground and not smooth as the regular idlies. The batter is poured in cylindrical shaped banana leaf, rolled in dried mantharai leaves and then steamed in a bamboo basket (info from a friend who visited the temple recently)
These leaves gives an awesome flavor to the idlies. No accompaniment is needed for these Kanchipuram Idlies, they taste best when eaten alone. I made a simpler version of making these idlies in dhonnai (dried mantharai leaves) they definitely tasted way better than normal steamed idlies.
Remember tasting these idlies at the temple. In our family silk saree for occasions were bought only from Kanchipuram so i do have fond memories of this temple town and its tiny mess near the temples where good yet simple food were served for temple pilgrims at affordable prices. At the temple the idli batter is not fully ground it is ground into rava (sooji) texture and added to urad dal batter to be made into idlies which makes the idli to crumble like upma and that’s the specialty.
- Idly rice - 1 cup
- Raw rice - 1 cup
- Urad dal - 1 cup
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Channa dal - 1 tsp
- Cumin seeds and Black pepper (coarsely crushed) - 1 tsp each
- Ginger - 1 tsp, finely chopped
- Asafoetida - pinch
- Curry leaves 1 sprig
- Oil - 1 tbsp
- Salt - 1 tsp
- Soak rice and dal separately for 4 hours.
- Grind urad dal into smooth batter. Grind rice into coarse batter.
- Mix both the batter add salt and allow to ferment over night.
- Heat oil in a pan crackle mustard seeds, roast channa and urad dal until crispy, add cumin pepper powders, ginger, asafoetida (hing) curry leaves saute well and add this to the batter and mix well.
- Oil up individual dhonnais (cups ) pour the batter and steam for 15 - 18 minutes or until done.
- Serve it hot and relish the authentic Kanchipuram idlies.