Kancheepuram in Tamil Nadu is famously known for its exclusive silk saris woven in the indigenous looms. However, foodies say that the textile paradise is also known for soft idlis, dosas and refreshing filter coffee. The Kancheepuram idli has gained popularity for its super soft and fluffy texture. Moreover, these idlis are presented as special offerings at the famous Varadaraja Perumal Vishnu temple in Kancheepuram. The recipe of the Kancheepuram idli is quite different from the regular idlis. It has a unique flavour and texture. Here is how you could easily prepare Kancheepuram idlis at home.
Ingredients
1 cup raw rice
½ cup urad dal
1 tsp fenugreek seeds
Salt as required
2 tsp ginger
1 tsp cumin seeds
1 tsp urad dal
1 tsp dried ginger powder
Curry leaves as required
1 tbsp ghee
1 tsp pepper corns
¼ tsp asafoetida powder
Preparation
Soak the raw rice and fenugreek rice together for at least 5 hours
Soak the urad dal separately
Grind both and keep them aside for the batter to rise
Heat ghee in a pan
Roast urad dal, pepper corns, curry leaves, cumin seeds and asafoetida powder
Add these into the batter
Add dried ginger powder and salt as required
Mix well
Pour ladle full of batter into the idle steamer
Cook in steam
Enjoy the soft Kancheepuram idlis with sambar and chutney.
