By Kanchipuram idli is a variation of the traditional South Indian idli that stands out for its savory flavors and aromatic spices. Originating from the Kanchipuram region of Tamil Nadu, this idli is known for its rich taste, which is enhanced by ingredients like cumin, black pepper, and ginger. Unlike regular idlis, Kanchipuram idlis are packed with herbs and spices that add layers of flavor to every bite. These idlis are typically served with coconut chutney and sambar, making them a perfect breakfast or snack option.
If you’re looking to try a new twist on the classic idli, Kanchipuram idli is a fantastic choice. Here’s a step-by-step guide to preparing this savory dish at home.
Ingredients for Savory Kanchipuram Idli
To make Kanchipuram idli, you’ll need a few key ingredients, most of which are staples in South Indian kitchens. Here’s a list:
For the Idli Batter:
- 1 cup idli rice
- 1/2 cup urad dal (split black gram)
- 1 tablespoon chana dal (split chickpeas)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water (for soaking and grinding)
For Tempering:
- 1 tablespoon ghee (clarified butter)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper (coarsely ground)
- 1/2 teaspoon black sesame seeds (optional)
- 1/4 teaspoon hing (asafoetida)
- 1 tablespoon grated ginger
- 1-2 green chilies (finely chopped, optional)
- 2 tablespoons fresh curry leaves
- 1 tablespoon chopped coriander leaves
- 2 tablespoons cashew nuts (broken into pieces)
- 1 tablespoon grated coconut (optional)
Step-by-Step Instructions for Making Savory Kanchipuram Idli
- Prepare the Idli Batter:
- Rinse the idli rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them separately in water for 4-6 hours or overnight.
- Drain the soaked ingredients and grind them into a smooth batter. You can use a wet grinder or a food processor. Add water little by little while grinding to get a batter with a slightly thicker consistency than regular dosa batter.
- Once the batter is smooth and well-combined, transfer it to a large container. Cover and let it ferment for 8-12 hours or overnight, depending on the ambient temperature. The batter should rise and become slightly bubbly.
- Prepare the Tempering:
- In a pan, heat the ghee over medium heat. Add mustard seeds and let them splutter.
- Next, add cumin seeds, black pepper, sesame seeds (if using), and hing. Fry them for a few seconds to release the aroma.
- Add the chopped ginger, green chilies, and curry leaves. Sauté for another minute.
- Stir in the cashews and grated coconut, and cook for another 2-3 minutes until the coconut starts to turn golden.
- Turn off the heat and add fresh coriander leaves.
- Mix the Tempering with the Batter:
- Once the tempering is ready, add it to the fermented idli batter. Mix thoroughly so the spices and herbs are evenly distributed throughout the batter.
- Add salt to taste and mix again. The batter should have a slightly thick consistency, similar to regular idli batter.
- Prepare the Idli Steamer:
- Grease the idli plates with a little ghee or oil. This helps prevent the idlis from sticking to the plate.
- Pour the prepared batter into the idli molds, filling them about 3/4 full.
- Steam the Kanchipuram Idlis:
- Place the idli stand in a steamer or pressure cooker without the pressure valve. Steam the idlis for 12-15 minutes, or until a toothpick inserted into the idlis comes out clean.
- If you’re using a large steamer, make sure to check the water level and add more water if necessary to prevent it from drying out during steaming.
- Serve the Kanchipuram Idlis:
- Once the idlis are steamed, remove them from the molds and serve them hot with coconut chutney and sambar. You can also serve them with a spicy tomato chutney or a yogurt dip for extra flavor.
Why Kanchipuram Idli is Special
Unlike regular idlis, Kanchipuram idli is imbued with a deep, savory taste due to the tempering of spices and herbs. The use of ghee, curry leaves, black pepper, and ginger in the tempering adds a distinct aroma and flavor profile that makes these idlis stand out. These spices not only enhance the taste but also provide several health benefits. For instance, ginger aids digestion, cumin seeds are known to improve metabolism, and curry leaves are rich in antioxidants.
Additionally, the crunchy cashews and sesame seeds in the tempering add a delightful texture to each bite, making Kanchipuram idlis a more exciting version of the traditional steamed rice cake.
Tips for Making Perfect Kanchipuram Idlis
- Fermentation: The key to soft and fluffy Kanchipuram idlis is proper fermentation. If your batter doesn’t ferment well, place it in a warm place to encourage the process. If you live in a cold climate, you can also use a microwave with a glass of hot water to help the batter ferment faster.
- Consistency of the Batter: The batter should be slightly thicker than regular idli batter. If it’s too runny, your idlis may turn out flat. If it’s too thick, they may be dense.
- Ghee vs. Oil: While ghee adds a rich flavor to the tempering, you can use oil if you prefer a lighter version of the dish.
Conclusion
Savory Kanchipuram idli is a flavorful and aromatic variation of the traditional idli. With the perfect blend of spices, herbs, and textures, this dish offers a delightful twist that is sure to impress your family and guests. Whether you’re looking for a nutritious breakfast, a light meal, or a snack, Kanchipuram idli is an excellent choice. It’s easy to make, full of flavor, and pairs wonderfully with coconut chutney and sambar.
