Kanjeevaram Idli a.k.a Kanchipuram Idli was bookmarked from Sandhya’s space and while I was making it , I remembered my dad a lot. He loved this whenever it was made – and surprisingly my husband also loves it. My MIL and my husband’s aunt make this differently with black while urad dal and in a large portion (almost like a HUGE cake or in tubular forms which need to be cut and served).
That’s rather quite dry for me taste and Amma (my mom) makes a slightly different version than the one posted below .
Although I am yet to blog about those versions, today’s Idli was very well received even by my recently-turned-picky elder girl. It was soft and spicy and just perfect with hotel style sambhar and chutney. But as Sandhya says, it’s so good, you can have it just with molagapudi (fiery gun powder) with sesame oil.
My personal preference is to have these piping hot with a dollop of ghee – just ghee and these spicy idlis is a match made in heaven.
- Raw rice – 1 cup
- Idli rice – 1 cup
- Whole urad dal (without skin) – 1 cup
- Salt – to ferment
- Sandhya’s recipe includes sour yoghurt but I didn’t add as it was quite humid when I made this first
- Soaked n boiled channa dal (kadalai paruppu) – 1/4 cup -optional but we prefer it. Don’t cook the channa dal to mushy consistency. It has to hold when cooked and turn soft when pressed between the thumb and forefinger.
- Fresh coconut – cut into tiny bits (you may also use fresh or frozen grated coconut) -2 tsp
Ghee – 2 tsp (don’t skip unless you have a diary allergy or are vegan : this gives the ultimate flavour)
Grated ginger – 2 tsp
Crushed cumin (jeera) – 2 tsp
Crushed pepper – 1 tsp
Finely chopped curry leaves – 3 tsp.
Cashewnuts (broken into bits) – 3 tsp.
- Wash and Soak the dals and rice separately for 6-8 hours. Grind dal first to a smooth fluffy batter. Remove . Add the rice and grind slightly coarsely. Mix the dal and rice mixtures and beat well with your hand for 6-7 mins. Add salt and mix well.
- Ferment overnight or for 10/12 hours till nicely risen.
- Grease the idli moulds and keep the idli pot with adequate water for steaming.
- Meanwhile prepare the topping- heat oil or ghee(pref.) , fry cashew nuts and all other toppings one by one. Add to the required portion of the fermented batter and stir well. Add the boiled channa dal and coconut too. Add a pinch of salt to a portion of the batter to balance the heat from the ginger and the pepper and compensate for the addition of the boiled channa dal and coconut. Beat well.
- Keep aside a tsp of the topping to line the idli trays.
- Place the seasoning / topping at the bottom of the idli moulds (you may even use greased stainless steel ramekins / katoris to Make the idlis – the steaming time would increase a bit).
- Pour a ladleful of the seasoned batter. Steam for 10-12 mins till soft and done
- Cool for 2 minutes and demould
- Serve hot with ghee, idli molagapudi , any chutney and / or sambhar:
- But you can take my word that this is so good n spicy it hardly needs any accompaniment 🙂
- Do try and let me know how it worked for you 🙂
The batter above will make 32-36 medium sized idlis (normal ones).
But I have taken out 1/3 of the portion to make 10-12 kanjeevaram idlis with the spiced batter.