Kancheepuram Idli | South Indian Breakfast | Step by Step Pictures

Kancheepuram Idli with Step by Step Pictures

Kancheepuram Idli as the name says this idli/ steamed rice cake is famous and from the temple city in south India, Kancheepuram which is near Chennai. To be honest I have never eaten this idli before until I made it at home. When I was blank what to make for breakfast the next day this idli came into my mind. While searching I found out people use raw & boiled rice together along with some spice in the idli batter. Mix well and steam it.

As I was trying this for the first time I used a small amount and ground the batter in my mixer. It came out soft and absolutely delicious with that spices. I used the batter to make breakfast for two days. For the first day, I served it with two chutneys and sambar for the second day. Both the combo was superb.

Ingredients:

• Idli rice- 1 cup
• Raw rice-1 cup
• Urad dal-1/2 cup
• Methi seeds-1/4 Tsp
• Salt to taste
• Dry ginger powder-1/4 tsp
• Jeera& pepper-1/2 (together), coarsely powder it.

To temper:

• Oil-1 Tsp
• Mustard-1/2 Tsp
• Cashew nuts
• Channa dal-1/2 Tsp
• Red chilly-1
• Curry leaves

Instructions:

1. Clean rice, dal, methi and soak in water for 2-3 hours.

2. Drain water and grind it, it is not necessary to ground the batter finely.

3. Transfer into a container. Add salt, mix and allow it to ferment overnight or up to 8 hours.

4. To the fermented batter add ginger powder, coarsely ground pepper- jeera and mix well.

5. Heat oil in a pan and add all the ingredients give under " to temper " one by one and add it to the batter.

6. Grease idli pan, scoop batter init and steam it.

Serve hot with chutney, sambar or both.