Kanchipuram idli is very famous among the Idli varieties. Kanchipuram idli is also known as “Kanchi idli”.MakingKanchipuram idli recipe in Chennai style is in my long time to do list. we call “idly ” in Tamil and “iddalige” in Kannada. This Kanchipuram idli recipe is a traditional method which is less time-consuming and very tasty recipe. Usually making idli takes 8 hours fermentation time and 3 hours soaking time for urad dal and rice. In this method is have used sour buttermilk for soaking the urad dal, while grinding the sour buttermilk is also added so it takes only 3 hours for fermentation. By this way, we can reduce the fermentation by 3 hours.
If you see my Rava idli recipe , I have made it in microwave method. Like that we can make the Kanchipuram idly in microwave oven also. But in traditional kanchi idly made in thonai, if you get you can use it also. I have already shared how to make idly batter to make soft idli it will help you to make soft idli. Oats idly is also in my to-do list do know when I am going to make:(
I am sharing this recipe under the category of TamilNadu famous food recipe list. Kanchipuram otherwise known as Kanchi and it is famous for temples and Kanchipuram sarees(sari). Ok further ado lets proceed with the Kanchipuram idly recipe:)
Let’s see the easy step-by-step instructions to make soft Kanchipuram idli in 3 hours
Soak the rice in water,urad dal in sour buttermilk and fenugreek seeds separately for 3 hours.Grind urad dal with the buttermilk and fenugreek seeds in a grinder or blender, add little water at a time and make it into a smooth batter. Transfer to a large container. Now grind the rice into smooth paste ,pour this over urad dal mix.Add in salt and mix well.Cover this and let it ferment for 3 hours. The batter should be risen well. Mix this batter well.
Crush ginger,cumin,pepper coarsely. Now heat the pan and add ghee temper the mustard seed and then the crushed spices, curry leaves, cashewnuts mix well with the idli batter. Take a vessel or a mould of your wish grease it and pour the batter around 1 inch thick and steam it in the idly pot as we make the regular idli. Once done leave it for few minutes and then slowly take out from the vessel. serve with your favourite chutney and sambar.
- 4 cups idly rice
- 1 cup urad dal
- 1 tsp fenugreek seeds(methi seeds)
- 1 inch ginger crushed
- 1 tsp cumin
- 1 tsp pepper
- 1 tbsp ghee
- ⅓ tsp mustard seeds
- few curry leaves
- 10 cashew nuts
- salt as needed
- Soak the rice in water,urad dal in sour buttermilk and fenugreek seeds separately for 3 hours.Grind urad dal with the buttermilk and fenugreek seeds in a grinder or blender, add little water at a time and make it into a smooth batter. Transfer to a large container. Now grind the rice into smooth paste ,pour this over urad dal mix.Add in salt and mix well.Cover this and let it ferment for 3 hours. The batter should be risen well. Mix this batter well.
- Crush ginger,cumin,pepper coarsely. Now heat the pan and add ghee temper the mustard seed and then the crushed spices, curry leaves, cashewnuts mix well with the idli batter.
- Take a vessel or a mold of your wish grease it and pour the batter around 1 inch thick and steam it in the idly pot as we make the regular idli. Once done leave it for few minutes and then slowly take out from the vessel. serve with your favorite chutney and sambar.
For greasing and tempering use ghee so that the idly will be tasty.
i didn't add any yeast or baking soda. If you want to make it instantly you can add yeast.
Now tell me which is your fav combo with idli? sambar or tomato chutney or mint chutney or coconut chutney?
These look so soft and delicious!!Yum