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Saturday, April 26, 2014

Kanchipuram Idli / Kudalai Idli / Koil Idli


Kanchipuram / Kanchi is a city in the south Indian state of Tamilnadu and according to Hindu beliefs, it is said to be one of the seven cities to reach final attainment. Located on the banks of Vegavathy river, this city is famous for it's magnificient temples and gorgeous handwoven silk sarees. And for today's post of "Tamilnadu Cuisine", I chose to go with something associated with this city - the famous Kanchipuram idlis. 

These delicious, healthy, easily digestible idlis were first prepared in the kitchen of Sri Varadaraja Perumal temple and so they are also known as the koil idli or the temple idlis. The tradition of cooking these idlis have continued to this day and they are offered as prasadam to the devotees. The idlis look different from the regular idlis and are a foot long. Temple cooks place mandharai / bauhinia leaves on the idli tray and then pour the batter, which impart their flavor to these idlis. (These leaves are commonly used in south India to make leaf plates that are naturally recyclable). The idlis are cut into wedges while serving because of their huge size. They stay good for about a week if refrigerated. 

Recipe source: Here
Ingredients:
1 cup raw rice (I used idli rice instead.)
1 cup idli rice
1 cup urad dal / skinned black garm
1/4 tsp fenugreek seeds / methi seeds
Salt to taste
2 tbsp ghee
1 tbsp cashews (optional)
Few curry leaves
A pinch of asafoetida
1 tsp cumin seeds
1 tsp black pepper corns
1/2 tsp ginger powder / grated fresh ginger

Method:
* Wash and soak rice, urad dal and methi seeds in sufficient water for 3 - 4 hours. Drain and grind them fine into a thick batter adding water as needed. Transfer the ground batter to a container big enough to allow the fermented batter to rise. Add salt, mix well and place it in a warm place to ferment for at least 8 hours or overnight. I live in a cold place and so will leave the batter in my convection oven overnight with the light on for 10 - 12 hours. (Do not turn on the oven.)
* Heat ghee and add cashews and curry leaves. When the cashews turn golden brown, turn off the stove. Add ground ginger, slightly crushed black pepper, cumin seeds, asafoetida and toasted cashews-curry leaves to the batter and mix well. 
* Grease idli plates and fill the moulds with batter. I used a plate idli stand. 
* Place the idli stand in a idli cooker / pressure cooker without the weight on. Steam them for about 20 minutes or until done. Leave them for about 5 minutes, gently run a sharp spoon around the edges and remove the idlis from their moulds.
* Serve them hot with chutney / sambhar / chutney podi. I served them with onion chutney and roasted chickpeas chutney.





17 comments:

Ms.Chitchat said...

Mmmmmmmmm, just awesome, nice illustrative clicks.

Harini-Jaya R said...

Wow! I love that plate idli stand. I should get one too! I have been too lazy to try out these idlis. Love those cute idlis!

Tahemeem said...

Wow.. never knew idli is served and made in leaves.. nice to know. love the pics.

The Pumpkin Farm said...

i loved your steamer , and the way to serve the idlis...this looks like a nice and simple recipe

Priya Suresh said...

I was searching for this idli stand, omg that plate of idli and chutneys are just irresistible and i want to finish that plate.

Varadas Kitchen said...

Colorful platter. These idlis are new to me. Nicely done.

Nisha said...

perfect looking idli's ,bookmarked

vaishali sabnani said...

wow...wonderful!..the steamer has a big batch of idlis..Suma we could enjoy these..for most of us they are new..very well made!

Nivedhanams Sowmya said...

perfectly made idli!!!so well presented!! .. Ahh that first pic is wanting me to grab it right off the screen!! so beautifully presented!!

Srivalli said...

That idli stand looks very neat and cute Suma..I remember having one not sure where it is..:)..these idlis in thattai style looks so good as well..very good choice..

Pavani N said...

Love your idli stand. Kanchi idlis have come put perfect.

Usha said...

Even I made these idlies. I love your plate idli stand. I don't make idlies regularly but want to buy that plate isli stand during my next india trip.

Nalini's Kitchen said...

Absolutely delicious looking Kanchipuram idly...

Jayanthi Padmanabhan said...

enjoyed reading about the history of kanchipuram idlis..

Chef Mireille said...

idlis look so nice and fluffy

Padmajha PJ said...

Nice post Suma. I have been wanting to make these but never got around! Pics look so inviting...

Archana Potdar said...

Mmmmmmmmmmmmmmmm! Awesome post. Love your idli stand!