Wednesday, September 2, 2015

Posted by Mala at 2:00:00 AM 4 comments
The very name denotes, this dish is from the "Temple Town" Kanchipuram. This dish  is offered as Prasaad in Varadarajaswamy perumal temple. Kanchipuram is not only famous for its silk saris, but also for this Prasaad.
When we are bored of regular idlis, we can always bring about this slight change and enjoy these fluffy idlis, which are diffused with the aroma of pepper, jeera, and ginger.


Ingredients

Idli batter - 4 cups
Salt - 1/4 tsp
Gingely oil - 1 tsp for greasing the plate

For seasoning

Ghee - 4tbsps
Finely grated ginger - 1 tsp
Curry leaves - 10-12, torn into small pieces
Pepper & Jeera - 1 tsp each, coarsely powdered
Broken cashews - 10-12

Recipe Cuisine: South Indian; Category: Tiffin Varieties/Breakfast
Prep time: 5 mts; Cooking time: 5 mts to season etc; 15 mts for steaming

Serves 2

Seasonings


Add ghee in a pan



                                                                   Add the seasonings

Pour on batter



                                                  Roast the cashews to golden colour and


                                                          add them too. Mix well.
Grease a pan liberally with gingely oil


Pour water in a pressure pan and let it boil.

                       
                                  Pour the prepared batter into the greased pan and steam it

                                                              for 15 minutes


                                     Open after the time is over, allow to rest or 2 minutes.

First with a flat spatula dipped in water, loosen the sides, then gently lift the bottom too, and invert on a plate. It will be so soft and fluffy.


Cut into wedges. Makes 8 wedges.


full of flavour, steamed and good for health too, because of ginger, pepper and jeera. 




                                       Serve with coconut chutney and Molagappodi.

Tips

*You can make these idlis in regular idli plates too.
*Some people season channadhal and urad dhal. I feel, that spoils the soft texture of the idlis. Choice is yours.







4 comments:

  1. Nice presentation and recipe too. Looking forward to making this for Sanjeev who actually loves idli!

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  2. I love Kanchipuram idlis and have tasted them during our visit to Kanchi. The idlis steamed in dried mandhaarai leaves has a unique flavor. I made the same at home using banana leaves. :)

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