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.

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