Kancheepuram Idli as the name goes is from Kancheepuram, a holy city in Tamilnadu, India. History goes that Kanchipuram Idli is served as prasadam in Varadharaja Perumal Temple, a famous Hindu temple dedicated to Lord Vishnu, located in the Kanchipuram. It is a huge Idli (Steamed Rice Cake) which is added with spices.
This is best for a relaxed Sunday breakfast. Amma makes this and serves with Podi, which is specially made for this. Mixed with Ghee, tastes very good.
Another version of Kanchipuram Idli that you can make this podi for!
Update Oct, 2016
The next weekend we ventured into making it and Amma wanted to make something from her dairy. After she soaked it, she wanted to ask me for something, so I had to check out the recipe and it turned out that the new recipe was completely different.
For the Batter
- 200 gms Boiled Rice
- 100 gms Raw Rice
- 150 gms Urad dal
- 5 gms Fenugreek Seeds
- 1/2 tsp Cooking Soda
- Salt to taste
- 1 tsp Peppercorns Whole
- 1 inch Ginger
- 2 tsp Chana Dal /Bengal Gram
- 2 tsp Urad Dal /Black Dal
- leaves Curry handful
- 10 Cashew Nuts
- Coriander Leaves handful
- 1 tsp Cooking Oil
For the Batter
- Clean and soak both the rices and Urud dal for 5-6 hrs. Grind the rice first and then Urud to a fine paste. Mix both together.
- Let it ferment for 10 hrs or overnight.
- Add cooking soda and salt at least an hour before cooking,
- In a kadai, add 1 tsp, and roast all the items for seasoning. Add to the batter.
- Take small tumbles to be used as molds and pour the batter into it and cook for 15- 20 mins.
Once done, remove and serve with Kanchipuram Podi which is specially made for this.