Thursday, May 24, 2012

Kancheepuram Idli

I have never been a great fan of Idli's.. But Darshini( Small eat outs in Blore) were always welcome..I dono whether it was the chutney which did the trick, but i can never say No to them..Not that i wouldn't eat them at home, but not one of my favorites :)..Coming to this idli, as the name suggests, it got famous from its place of origin 'Kancheepuram' - the famous place, known for its silk saris in TN, India.. This idli is mildly flavored with spices like pepper, cumin/jeera & ginger powder(Sukhu podi).




Kancheepuram Idli, again was not a regular feature at home..my granny would make it very rarely, but its a regular feature at my in laws place.. Ideally i think i should rename this week as MIL week, i guess.. Almost all the recipes, i have learnt from her :) and her proportions work perfectly for me! In fact every time i make dish, i always land up asking S 'Does this taste like how your mom does it?'..I get a big smile back & thats about it, but it doesn't stop me from asking him :)..One day, i hope to be an expert like her!
Each house has a different way of making it & in ours they make it as one big idli,then chopped into big chunky slices :)..What i really like about this dish is its mild flavors & how ginger is added to aid digestion..very thoughtful right?? Try this recipe and i am sure, you can't go wrong with it :).. Off to the recipe now!



Ingredients
1. Idli rice - 3 cups
2. Urad dal - 2 cups
3. Ghee - 1/4 cup
4. Oil - 1/2 cup
5. Peppercorns - 1 tsp
6. Cumin - 1 tsp
7. Ginger powder - 1/2 tsp
8. Salt - 2 tsp or to taste
9. Water - 3/4 cup

Preparation Time!!

One cup must be taken as a standard and that will be used for all the measurements.. For ex, i took 1/3 cup, which can hold 79 ml. Now using this, i took the ingredients  like rice, dal, ghee & oil..

So take any cup you want & use that as a standard, for ingredients measurement!
* When i say oil 1/2 cup.. its 1/2 of the cup you have taken to measure rice & dal
** 1/4 cup ghee.. its 1/4 of the cup you have taken to measure rice & dal

1. Soak idli rice and urad dal in water for almost 4 hrs

2. Drain water and combine both and grind them in a mixer with half cup water(118 ml) and grind to a semi-coarse mixture ( can you see the grainy texture in the second pic??)


3. Let the batter ferment overnight.. I keep it in the oven with the light on


4. Take pepper & cumin & powder it and keep aside, the next day


5. To the fermented batter, add the pepper-cumin powder and 1/2 cup water




6. Add the ginger powder, oil, ghee & salt and mix really well. The batter is now ready




7. Take a big bowl, take a plastic paper or cling wrap and place it on the vessel. Grease with oil or spray oil over and pour half the batter




8. Place it in a cooker and steam it on medium flame for 1/2 hour, with out the weight..After 20 -25 minutes, you will know thats it done, thanks to the aroma :)..You can do the tooth pick test..if the pick comes out clean, you know its done..




9. Close it and let it rest for 5 minutes and then remove with help of the edges of the cling wrap & invert it.. Idli is ready!!




We slice it generally into 4 pieces and have it with Molagai Podi.. the best combo with this idli! Serve hot..


This is quite a heavy dish and keeps you fuller..so makes a wonderful & ideal breakfast..rather than dinner!


Pointers
1. Instead of plastic paper, they use banana leaf..It increases the aroma too! Since i don't get it here, i use plastic sheet..My blogger friend Sadhana pointed out that using Platsic sheet releases toxins.. so grease your plate & pour batter directly to It & then remove.. thanks sadhana :) point taken!
2. Using 1/3 cup i got 2 such big cake type idli..
3. You could pour it like your regular idli in idli plates and make it too or cut them like burfi's to small pieces too.. Since, this is how its been done at our place..i continue the tradition :D






Sending this to Gayatri's WTML hosted by Jayanthi

 Can you see the grainy texture??


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16

35 comments:

  1. That's another wonderful way of cooking these Idlis..we have always used steel tumblers..:)..guess the different forms makes these idlis even more interesting!

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  2. Very very interesting idli recipe. Have heard about Kancheepuram idlis, but never ate them myself. Thanks for sharing the recipe, I'll try this soon.

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  3. Drooling here.... Soft n spongy Idlis

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  4. nicely done and looks very soft and spongy too

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  5. Lovely
    http://followfoodie.blogspot.com/

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  6. My mom too makes it this way as a big plate idly. But as you said it's not a regular in my household too.

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  7. you have made them so perfectly Rasi. wonderful tempting clicks.

    Tickling Palates
    Event : Fruit Recipes

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  8. very delicious recipe..I have never tried this before.,now I will surely try this.bookmarked.

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  9. Nice step by step pics, Rasya...

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  10. I've taste kancheepuram idli but never tried them. Your big idli is making me want to try them. Nice way to cook those idlis and they've turned out super fluffy. If interested, please link to WTML event & giveaway

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  11. I have tasted once in India some time ago. I totally forgot about this idli.Thanks for reminding me.

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  12. Never tried this idli, bookmarked

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  13. Heard quite a lot about these idlies, but never tried @ home. Looks filling n yum!!!

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  14. Wow a big piece of rice cake and nice step by step clicks :)
    http://youtoocancookindianfood.blogspot.in/

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  15. Yummy looking ones, love it. I just smear oil in the pan and steam it and loosen the ends with a knife once it gets done. Using the plastic in heat releases toxins, if you google you can find out. So please check it.

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  16. looks super delicious...in mumbai kancheepuram idli is way different..but i can get the idea...

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  17. Very nicely done, I have to make this sometime, I love the flavor from the cumin and pepper..

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  18. oh wow. nice way of making it. looks really very good

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  19. I'll go for tumblers, simply love the way u prepared yours, one of my fav idli.

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  20. My MIL introduced me to these after marriage.. love your idli... please link to my event

    Ongoing Event : Healthy Diet - Breakfast

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  21. new version for me!..thx for sharing!

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  22. perfect idly,looks so soft n delicious...idly with podi pic looks too tempting!!
    Spicy Treats

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  23. Heard lots about this idlis from other bloggers too,looks super soft..a must try!!

    Join me(Erivum Puliyum)
    in the following ongoing events-
    Show me Your HITS -Iron Rich Foods
    EP Series-Ginger or Pepper Corns

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  24. New way of cooking idlis...nice one...flavorful idli...rather than the plain old idli!

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  25. This is the way our elder use to cook idlis no. nice recipe.

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  26. super yummy n soft idli.....

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  27. really interesting...they look soft and fluffy..lovely texture.

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  28. Perfectly done,looks so tempting....

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  29. Rasi, kancheepuram idli looks delicious , if you want you can use Reynolds, Nonstick aluminum foil to cover. http://www.reynoldskitchens.com/product/nonstick.asp

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  30. I like how one big idli 'pie' can be cut in triangles to make a perfectly wonderful meal :)
    I suppose greasing the tin with non-stick spray will serve well, the idli will un-mold (if that s a word) quickly.

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  31. Looks good...like to try it..like all your recipes....Happy to follow you...will be glad if u follow back...

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Really look forward to your opinions, comments & suggestions :)...Glad you took time to say something on my dish..Its a yay! moment for me :)