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Kanchipuram idli

                                               KANCHI PURAM IDLI

Kanchipuram idli recipe

KANCHI PURAM IDLI  – Kanchi Idli  (it is also called as Kanjeevaram Idli or Kanchipuram Idli)   is loaded with peppercorns and other spices like dry ginger powder (or ginger) ,cumin seeds and curry leaves which makes the idli taste different and delicious. It originated from the town ‘Kanchipuram’ in Tamilnadu. It is also served as the prashad in Varadaraja Perumal temple in Kanchi.

METHOD

Demould  the idlis with a knife or spoon and serve with sambar, chutney, gunpowder.

NOTES

  1. You can use ANY idli batter , temper it and use it.
  2. Add pepper pwdr as per taste.
  3. Actual kanchipuram  recipe calls for dry ginger pwdr  and a cup of curd to be added to the coarsely grinded batter.
  4. Usually they are steamed in small bowls or plates like dhokla.
  5. The batter should not be very smooth but coarse.
  6. You can also add a pinch of baking soda.
  7. If the batter is not fermented well then we can use eno also.
  8. You can also add chopped coriander while tempering.
  9. you can also steam in leafy moulds.
  10. For more tips on grinding idli batter refer to my recipe – Batter for soft idlis

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