Kanjeepuram Idli Recipe

I think I have got blogger’s block. When ever I sit before my PC, I am at loss of words. I couldn’t write a single post for the blog. But I can’t keep this for long. I really need to get back to blogging regularly. I am also spending too much of time on my e Book. I didn’t know that publishing an e Book can be this daunting. But still I miss you all a lot. So today I decided to post about Kanjeepuram idli. Right from the shape to texture and taste, it is definitely different from the usual idli. These are served as prasadham in Kanjeepuram temple and that is why the name. As parboiled rice is not used in making prasadham, raw rice is used for this recipe. These are cylindrical in shape and are very spicy. They taste absolutely delicious with coconut chutney.

I tried this idli long back and I was so surprised that it was relished by both hubby and Sruti. First time, I ground the batter in mixer grinder and the second time, I ground it in wet grinder. Though the idlis looked alike, there was a slight difference in the texture. The batter ground in wet grinder produced softer idlis than the mixer ground batter. So if you have a wet grinder, then use it to grind batter. You will be happier. As the batter has curd in it, the fermentation takes little time while compared to the ordinary idli batter. If left for long, the batter will become tangy and the idlis also will be sour.

Ingredients:

Raw Rice / Pacharisi – 2 cups

Urad Dhal/ Ulundamparuppu – 1 cup

Methi seeds/ Vendhayam – 1 tsp

Curd/ Yogurt – 1/2 cup

Powdered Ginger-1/2 tsp

Cumin Seeds/ Jeeragam – 1 tsp

Hing/ Asafoetida-1 pinch

Broken Cashew Nuts – 3 tbs

Ghee-2 tbs

Pepper-1 tsp

Salt-to taste

Procedure:

Wash and soak rice, urad dhal and methi seeds for 4-5 hours.

Grind to a thick batter in wet grinder.

Add 1 tbs ghee, pepper, cumin, curd, salt, asafoetida, dry ginger powder and mix well.

Allow it to ferment for 5-8 hours.

Roast the cashew in remaining ghee and add it to the fermented batter and mix well.

Grease small tumblers or ramekins and pour batter to fill it to half.

Steam cook for 10-15 minutes or until a tooth pick inserted comes out clean.

Allow it to cool slightly.

Run a knife along the sides to loosen the idli.

Invert and tap to remove it from mould.

Serve it hot with coconut chutney.

Kanjeepuram Idli Recipe

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Ingredients

  

Ingredients

• Raw Rice / Pacharisi - 2 cups
• Urad Dhal/ Ulundamparuppu - 1 cup
• Methi seeds/ Vendhayam - 1 tsp
• Curd/ Yogurt - 1/2 cup
• Powdered Ginger-1/2 tsp
• Cumin Seeds/ Jeeragam - 1 tsp
• Hing/ Asafoetida-1 pinch
• Broken Cashew Nuts - 3 tbs
• Ghee-2 tbs
• Pepper-1 tsp
• Salt-to taste

Instructions

 

Procedure

• Wash and soak rice, urad dhal and methi seeds for 4-5 hours.
• Grind to a thick batter in wet grinder.
• Add 1 tbs ghee, pepper, cumin, curd, salt, asafoetida, dry ginger powder and mix well.
• Allow it to ferment for 5-8 hours.
• Roast the cashew in remaining ghee and add it to the fermented batter and mix well.
• Grease small tumblers or ramekins and pour batter to fill it to half.
• Steam cook for 10-15 minutes or until a tooth pick inserted comes out clean.
• Allow it to cool slightly.
• Run a knife along the sides to loosen the idli.
• Invert and tap to remove it from mould.
• Serve it hot with coconut chutney.