Kanchipuram Varadaraja Perumal Kovil Idli is quite popular and I already have two different recipes, Kanchipuram Idli Recipe and 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 standard Maggi for Saturday night. That leaves us four to make our own meal. On these days, we end up experimenting with 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.
Another version of Kanchipuram Idli that you can try!
Varadaraja Perumal Kovil Idli
Ingredients Needed
For the Idli Batter
3 cups Raw Rice
1 cup Urad Dal
For Seasoning
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.
For Seasoning
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.
Recipe
Varadaraja Perumal Kovil Idli
Ingredients
For the Idli Batter
- 3 cups Raw Rice
- 1 cup Urad dal
For Seasoning
- 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 Asafoetida / Hing
- 1 tsp Ghee
- 1 tsp Salt
Instructions
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.
For Seasoning
- Before steaming add 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews and 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
Notes
Mireille Roc (@ChefMireille) says
looks like quite a flavorful version of idli
Sujas kitchen says
Plate idli's bring back nostalgic memories, Valli. Nice version of the ever green idli.