Kanchipuram Varadaraja Perumal Kovil Idli is quite popular and I already have two different recipes, Kanchipuram Idli Recipeand Kanchipuram Idli Recipe ver 2 from different sources, each clamining to be the actual recipe. I came to know yet another recipe for the same from Amma’s diary. We are very fond of the first two recipes, even have a specific podi made for this. So when Amma told me about this yet another version, we were eager to make it.
This recipe was also delicious and we knew we have another Idli Variety added to our list. We mostly make these specific ones for our Saturday dinner as Kids have their stardard Maggi for saturday night. That leaves us four to make our own meal. On these days, we end up experimenting new dishes.
So if you are interested in trying new Idli recipes, this is something you must make. With Navratri coming up, this is an ideal nievedyam you can make as well.
Varadaraja Perumal Kovil Idli
For the Idli Batter
3 cups Raw Rice
1 cup Urad Dal
1 tsp Cumin Seeds
1 tsp Peppercorns
1/2 tsp Dry Ginger Powder / Sonth powder,
10 numbers Cashews nuts
Few Curry Leaves fried in ghee
A pinch Asofeiotida / Hing
1 tsp Ghee
1 tsp Salt
For the Batter
Wash the rice and Urad dal together and soak for 2 hours.
Grind together to get a smooth batter with just enough water.
Add salt and ferment overnight.
Before steaming add 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews, fried curry leaves and hing to the batter. Add 1 tsp ghee. Mix everything well.
Grease the idli molds with ghee/oil, pour a ladleful of spiced batter and place the plates in the cooker pan.
Steam for 15 mins
Makes 20 idlis
If you have read the other Kanchipuram Idlis, we have made them in a special small tumblers. For this recipe, we went ahead using the regular Idli plates. You can make this as plate idlis as it is offered in temple.
This is part of September Week 3, Cooking from Cookbook Challenge Group.