Kancheepuram Idly

Author: kittymatti / Labels: ,

Photo courtesy: Aarthi (my sister)

This is an acquired taste. If you have had enough of the regular idlis, maybe you should try this... As the name itself suggests, this recipe originated in the town of Kancheepuram, which is famous for silk sarees and the Kamakshi Ambal temple.
Kancheepuram idlis are also known as tumbler idlis as tumblers are used as moulds to make this idli. My grandmother handed down this recipe to all of us in the family.

This entry goes to GRAMATHU KAIMANAM event hosted by Shama Nagarajan

3/4 cup raw rice

1/4 cup boiled rice

1 cup urad dal

4 tbsp oil, 2 tbsp ghee

1/2 tsp jeera

1/2 tsp peppercorns,

2 sprig curry leaves, thick curds (yogurt) to make batter

salt, hing 3 dashes,

2 inches ginger grated

Soak the rice and dal separately for 2-3 hrs.
Grind rice mixture separately to a thick paste so that each grain breaks to about 4-5 pieces. Grind the dal to a thick paste so that each dal breaks into 2-3 pieces (more coarse than rice). Mix the two pastes together.
In a kadai, add oil and ghee, splutter jeera, peppercorns and curry leaves.
Add salt, let it ferment for 24 hours. Just before making your idlis, mix sour curds so that the batter is of regular idly consistency.
Add hing, grated ginger and mix evenly. Smear ghee in tumbles/ dubberahs (deep cups)/ idly plates and add the batter.
Steam and cook for 12 min just like idlis.
It tastes best with molagai podi/ chutney podi.


Anonymous said...

Hi Preeti, I would like to know if we have to add the tadka and then let the batter ferment for kancheepuram idli, or the tadka is done after fermentation and before steaming. And also myself not being a south indian, most of the recipes ask to add salt to the batter after grinding and then let it ferment, so i wanted to know if adding salt anyway helps with fermentation process. Thanks

kittymatti said...

Actually for both the questions, the answer is either way!
You can add tadka and salt as soon as you make the batter for convenience or just add them before steaming.
Too much of salt might retard fermentation, however we only add salt to taste, so it is ok:)
If you like the tadka fresh, add it after fermentation. Actually it is ok to do it either way as per our convenience,

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