Originating from the city of Kanchipuram in Tamil Nadu, Kanchipuram Idli is one of the best variants among the different types of IDlis you can find in India. This is a simple step by step instruction for the dish you will enjoy and remember as one of your favorite snacks and even add to your lunch or dinner.
Recipe Ingredients for Kanchipuram Idli:
- 1 cup (200 g) idli rice, soaked in water for 6 hours, drained
- ¾ cup (150 g) split black lentils (urad dal), soaked in water for 6 hours, drained
- Water, as needed
- ¼ cup (4 g) fresh cilantro leaves (hara dhaniya), finely chopped
- 1 tsp ground turmeric (haldi)
- Pinch ground asafoetida (hing)
- 1 Tbsp (15 g) ghee
- 5 curry leaves (kadhi patta)
- ¼ cup (36 g) mixed cashews (kaju) and raisins (kishmish)
- 1 Tbsp (12.5 g) Bengal gram (split chickpeas; chana dal)
- 1 Tbsp (15 g) ginger-chile paste (adrak mirch)
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds (rai)
- Salt, to taste
Recipe Instructions for Kanchipuram Idli:
Step-1: In a food processor combine the rice and black lentils. Grind together into a coarse paste.
Step-2: Add water to adjust the consistency—making it not too thick or thin, simply pourable.
Step-3: Cover and let ferment at room temperature overnight
Step-4: Whisk the rice-lentil mixture and add the cilantro, turmeric, and asafoetida. Stir well to combine
Step-5: In a skillet over low-medium heat, heat the ghee
Step-6: Add the remaining ingredients. Cook until the seeds begin to crackle. Add the mixture to the idli batter
Step-7: Stir well. Fill an idli mold with the batter. Steam for 10–12 minutes and serve hot with coconut chutney
