Kanjipuram Idli (South Indian Vegetarian Recipes)

Kanchipuram Idli or Kovil Idli is a delightful South Indian dish that hails from the temple town of Kanchipuram in the state of Tamil Nadu. This unique variation of the traditional idli is very popular and carries the rich cultural and culinary heritage of the region. It embraces the essence of the classic idli,  known for its simplicity and versatility.  

The infusion of signature ingredients and aromatic spices like peppercorns, cumin, ginger, asafoetida and curry leaves which imparts a fragrant warmth on your palate.  The addition of ghee, cashews, and urad dal elevates the texture and richness, creating a harmonious blend of flavors that gives warmth to your palate. Kanjivaram Idli is served with coconut chutney and tangy sambar.
It was my mother-in-law, who introduced me to how to make these idlis. I am sharing this recipe with you all. Here you go!!

                                                                

Recipe: Yields 30 to 35 idlis

Ingredients:

For soaking and grinding

Idli rice 2 cups 

Raw rice 1 cup 

Urad dal  1cup 

Fenugreek seeds 1/2tsp (optional) 

Salt to taste

For Tampering

Ghee (clarified butter) 2tbsp 

Mustard seeds 1 tsp 

Cumin seeds 1tsp 

Channa dal 1tsp 

Black pepper 1tsp (whole pepper) 

Ginger 2tsp finely chopped 

Curry leaves 2 spring washed and finely chopped 

Cashewnuts 10 nos broken into pieces 

A pinch of asafoetida (hing)

Method:

Wash the urad dal and rice separately and soak them in water for about 6 hours. Soak fenugreek seeds along with urad dal. 

After soaking, grind the urad dal and fenugreek seeds to a smooth batter using enough water. Transfer it to a large bowl. For best results- Grind the dal for 20 minutes. 

Grind the rice separately to a slightly coarse texture  than the regular idli batter. Mix the rice batter with the urad dal batter, add salt, and mix well. Allow it to ferment overnight for 8 hours.
It`s time to tamper.  

Heat ghee in a pan. Add mustard seeds and let them splutter.
Add cumin seeds, black peppercorns, channa dal, chopped ginger, curry leaves, broken cashewnuts and asafoetida. Sauté for a minute until the flavors are released. 

Gently mix the tempered ingredients into the batter. Mix well.
In a idli cooker pour some water for steaming the idlis. Grease the idli plates with oil or ghee.
Pour ladlefuls of the batter into each idli mold and steam the idlis for about 15-20 minutes .
Serve them hot with coconut chutney, sambar, or any other accompaniment of your choice.
Enjoy the unique flavors of Kanjipuram Idli, which are spiced with pepper, ginger, and cumin  making them distinct from regular idlis. 

Nutritional value (Approximate values per serving):

 Calories: 150-200 kcal

 Protein: 4-6g

 Carbohydrates: 30-35g

  Fiber: 2-4g

 Fat: 1-3g

 Cholesterol: 0mg

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