Varadaraja Perumal Kovil Idli

5 from 1 vote

Varadaraja Perumal Kovil Idli is a popular Idli variety available around Kanchipuram and Chennai. Seasoned and spiced, this makes a wonderful dish to enjoy.

Course Breakfast, Dinner

Cuisine Tamil Nadu

By Cook Method Steamed

Dish Type Idli Varieties

Prep Time 10

Cook Time 15

Total Time 27

Servings pieces

Author Srivalli

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

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.

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