Kanchipuram or Kanjeevaram as it is more popularly known is a small but bustling religious town known for its temples,the beautiful silk sarees and this delicious and healthy breakfast option called by the name of the place – Kanchipuram Idli.What is so special about this Idli?The answer lies in the extra ingredients added to normal Idli batter to make it more unique,flavoursome and with a huge lot of health benefits.
Primarily there are 3 basic additions to the Idli batter :
- Lentils/dals – 3 kinds of Dals are ground with rice
- Spices – Apart from salt,spices are also added to the batter
- Ghee – This batter has a good amount of ghee added as well which gives it great taste as well as provides us health benefits and makes the process of removing the Idlis from the plates after steaming easy.
The fermentation time is only 6 hours for the recipe.However living in a hot,humid and sultry place like Mumbai may give quicker fermentation.People living in colder regions may have to opt for a 12 hour fermentation time in an oven kept on the lowest temperature.
I have used Idli Rice which is specially available in the market.If you do not have this then use the same proportion of Sela Rice/Parboiled Rice/Ukda Chawal for the same.
This recipe was submitted for the 110th FoodieMonday Bloghop the theme of which was Lentils.
Preparation Time : 30 minutes
Fermentation Time : 6 hours (depending on the place and weather)
Makes : 12 – 16 Idli
For Idli Batter :
1 cup packed Idli Rice/Sela Rice
1/4 cup Basmati Rice
1/2 cup Arhar/Toor Dal
1/2 cup Urad Dal
1/2 cup Chana Dal
1/2 cup Ghee
The spices :
1 1/2 tsp whole peppercorns (sabut kali mirch)
1 tsp Cumin seeds (jeera)
1 tsp finely grated Ginger/Ginger powder (sonth)
Salt to taste
Other Ingredients :
7 – 8 Curry Leaves
Oil to grease Idli Plates (I used Sesame Oil but you can use Refined Oil or ghee if you like)
Soak rice and lentils overnight.Next morning drain and put in a blender/Idli grinder along with the whole and powdered spices,curry leaves and salt.Grind to a coarse paste using only 1 – 2 tbsp water if required.
(You can keep the spices whole if you like but most people do not like the taste of whole peppercorns and cumin seeds.)
Mix in the ghee and beat the batter very well to amalgamate.Put the batter in a large glass bowl or container and leave to ferment for 6 hours.As mentioned above,the fermentation time depends on the place and weather so time the process accordingly.
Grease Idli plates with Oil or ghee and pour the batter into the moulds.Steam for 7 – 9 minutes till set and a toothpick inserted comes out clean.
Serve hot with Sambar and Chutney or Milagapodi/Gun Powder and Oil.