Kanchipuram idli is yet another kind of idli. It is spicy, tasty and ideal to serve as a finger food for small children. It needs no accompaniment.
With the summer showing it’s true colours, I am on an Idli spree,I think nothing is more comforting in the blazing heat. After the semolina idli, we come to the kanchipuram idli.
This recipe is ideal to make when you have leftover idli batter in the refrigerator. It is often regarded as a boredom to eat anything more than once a week. This is easy to make and tasty,, needs no accompaniment and ideal for breakfast or serve it at tea time.
I often keep a little batter aside to make kanchipuram idli. It is usually made during dinner at home. The variations you can make here are ample. Use coarsely ground pepper powder in the idli batter and it is known as pepper idli. Another variety is to add cumin, curry leaves and some chopped coriander in the batter. Steam the idli and later sprinkle a little chilli powder over it.
kanchipuram idli
Why should you make kanchipuram idli ?
- it needs no accompaniment
- a good way to use the leftover batter
- steamed food is ideal during summer
- it is healthy breakfast option
Ingredients :
- Idli batter 1/2 kg
- bengal gram 2tbsp
- green chilli 2
- ginger 1 inch
- coriander 1/2 bunch
- cumin 1tsp
- oil 1tsp
- mustard 1/4tsp
- asafoetida 1/4tsp
Method :
- Soak bengal gram in water for an hour.
- Wash coriander leaves and grind it along with green chilli and ginger.
- In a small pan, make the seasoning,add the mustard seeds, as they crackle add cumin and curry leaves. Add it to the batter.
- Drain water from the soaked bengal gram, and put it along with a pinch of salt.
- Take a seperator and smear some oil in it. Pour the batter, to half the quantity.
- Heat water in a pressure cooker and let cook without whistle until done.
- Remove and cut it diagonally into pieces.
- Tasty kanchipuram idlis are ready to serve.
Take a tip:
- Be careful while adding salt. If it is a leftover batter, salt is already added in it.
- Add green chilli according to the desired taste.
Kanchipuram Idli
Ingredients
Method
- Soak bengal gram in water for an hour.
- Wash coriander leaves and grind it along with green chilli and ginger.
- In a small pan, make the seasoning,add the mustard seeds, as they crackle add cumin and curry leaves. Add it to the batter.
- Drain water from the soaked bengal gram, and put it along with a pinch of salt.
- Take a seperator and smear some oil in it. Pour the batter, to half the quantity.
- Heat water in a pressure cooker and let cook without whistle until done.
- Remove and cut it diagonally into pieces.
- Tasty kanchipuram idlis are ready to serve.
If you ever make this Kanchipuram Idli , do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking !
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Kanchipuram Idli
ah! yum!! seasoned idli, flavorsome idli. love it 🙂
Wonderful super delicious idlis☺
Thankyou so much dear Vani
Thankyou so much dear Anu
deliciously healthy..superb!!
Thankyou dear Shubha
I never tried Kanchipuram idli before! Thanks for sharing recipe, Jayashree!
My pleasure Savita and glad to have you here
Like kanchipuram idli. The one I’ve had is with cashew nuts and steamed in banana leaves. Good idea to keep idli batter on the side to make this idli.
Wow! I did not know kanchipuram idlis are so easy to make. I kept thinking of a very complicated way in which it is made. This is definitely doable.
Using left over idli batter by seasoning it with spices is a good hack .I normally make Kancheepuram idlis the authentic way by grinding a separate batter the way it is made in the temple .
YOu saved me a lot of time. usually I grind separately for Kanchipuram idlies, now I know the easy hack, thankyou.
This is a good variant on the kancheepuram idli. I Usually make it without coriander leaves or green chilli as it’s traditionally not added in the temple style recipe . Must have tasted good especially when cut into those dhokla kind of bites !