Thursday, January 27, 2011

Kanchipuram Idili

Kanchipuram Idili
It is a colorful, seasoned idli. The seasoning gives nice taste and flavor to the idli.
This is also offered as prasadam in some temples.
This is steam cooked as a big cake or cooked in small deep cups instead of using the standard idli-stand.


  • Par boiled rice – 1 cup
  • Raw rice – 1 cup
  • Split black gram or urad dal – ¾ cup
  • Asafetida – 2 pinch
  • Salt – as per taste
    • Mustard – 1 tea spoon
    • Urad dal – 1 tea spoon
    • Bengal gram – 1 table spoon
    • Chopped cashew nut – 1 heaped table spoon
    • Crushed pepper – 1 table spoon
    • Cumin seed – 1 tea spoon
    • Chopped green chilli – 3 no
    • Curry leaves /coriander leaves– few
    • Ghee – 2 table spoon
    • Oil – 2 table spoon


  • Soak raw rice and parboiled rice together for 3 hours; soak urad dal for 30 minutes; grind soaked dal to a paste (no need to grind more; it can be slightly coarse).Grind rice to a coarse paste. 
  • Mix both rice and dal paste; the batter should be like idly batter; add dry ginger powder, asafetida powder, salt and mix well. 
  • Keep it for fermentation (it may take 8 to 10 hours depending on hot/cold climate).
  • Heat a pan with oil and ghee; add mustard, urad dal, Bengal gram and fry well; add cashew nut, crushed pepper, cumin seed, chopped green chilli, curry leaves; fry well and remove; when it cools little, add in the batter. 
  • grease small containers (I used small steel cups, katori); fill three-fourth with batter and steam cook for 10 to 15 minutes or till done. 
  • Serve hot with any chutney. I served it with coconut chutney

1 comment:

  1. this reminds me of my late grandma who used make it when we were kids.looks yummy.thanks for the recipe,I will try it for sure.