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Kanchipuram Idly Recipe

Recipe By R S Dev

Kanjeevaram Idly or Kanchipuram Idly is also called as Kanchi Idly. It’s originated from the town 'Kanchipuram' in Tamilnadu thus the name derived after. Kanchipuram Idly is also served as the prasad in Lord Varadaraja perumal temple in Kanchi.

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12hr 30minstotal
12hr 30m.total
Kanchipuram Idly
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Ingredients for Kanchipuram Idly Recipe

  • As required For the batter:
  • 0.13 nos • Raw rice cup*
  • 0.13 cup • Parboiled rice
  • 0.13 cup • Urid dal
  • 0.13 tbsp • Fenugreek
  • 0.13 nos • Poha cup**
  • 62.75 gms * =
  • As required ** Optional
  • As required For the seasoning
  • 1/2 tbsp Sesame oil -
  • 1/2 tbsp Ghee -
  • 1/4 tsp mustard seeds
  • 1/4 tsp Urad dal -
  • 0-1/4 tsp Bengal gram/channa dal
  • 1/2 tsp Whole black Pepper- slightly crushed
  • 1/4 tsp Cumin seeds/jeera -
  • 1/4 piece Ginger - inchgrated or finely chopped
  • 0-1/4 nos Green Chillies - finely chopped
  • 0.06 tsp Hing/asafoetida -
  • 2.25 pieces Cashew nuts - break it into
  • 3/4 sprigs Curry leaves - tender
  • 0-1/4 tbsp Coriander leaves - finely chopped. (Optional)

Directions: Kanchipuram Idly Recipe

  • STEP 1.Wash the rice,and dal separately and soak it along with fenugreek for about 5 hours. Soak poha for about 10 minutes, drain the water and jeep aside for later use.
  • STEP 2.Grind urad dal and fenugreek until light and fluffy. Remove the batter to a container. Now grind the rice to a light coarse texture and add it along with urad dal batter and mix well. Now grind the poha to a fine paste and add along with the batter and incorporate all together with your hands. By mixing the batter with hands, the fermentation process take place faster due to natural bacteria present in human hands (such as yeast and lactic acid bacteria ) get added in to batter. Cover the container and allow to ferment for about 7 hours. You may keep this in a shallow flat ware with little water in it. This will enhance batter texture, arona and taste.
  • STEP 3.Once fermentation is complete, add required salt to batter and keep batter aside. Heat a wok on medium flame. Add sesame oil and 1 tsp of ghee to it. Once the oil is not, add now bengal gram, urid and saute till you get aromatic smell. Add now mustard seeds and cumin seeds. Saute till it start spluttering. Add now the remaining - curry leaves, crushed peppercorn, green chili, ginger, broken cashews. Add now the remaining ghee, and saute for about 2 minutes. Add asafoetida and mix well. Remove from the flame and allow to cool.
  • STEP 4.Now combine above seasoning mix along with the batter, check for salt and consistency.
  • STEP 5.Heat idly steamer with sufficient water and allow water to boil. Grease idly mold, pour batter below the mold surface and cook for about 15 - 20 minutes.
  • STEP 6.Do you know! Grinding food in traditional stone grinder taste better than electric grinders.
Nutrition
value
139
calories per serving
4 g Fat4 g Protein21 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    4g
  • Carbs
    21g
  • Fiber
    3g

MacroNutrients

  • Carbs
    21g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    3mg
  • Vitamin A
    46mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    < 1mg
  • Phosphorus
    91mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By R S Dev