Kancheepuram idlis/Kovil idlis, literally translate to temple idlis. These idlis are a specialty of the Sri Varadharajar temple in Kancheepuram which is also my parents' home town. In a way this is an authentic recipe and it works here as well. At our home in Chennai (& here) we make these on festival days for breakfast.
You will need:
PARBOILED RICE (puzhungal arisi)- 1 & 1/2 CUPS
LONG_GRAIN WHITE RICE (pacharisi) 1/2 CUP
URAD DHAL 2 CUPS
BLACK PEPPER 1 TSP
CUMIN SEEDS 1/2 TSP
DRIED GINGER POWDER (sukku podi) 1/2 TSP
PLAIN YOGURT 1 CUP
SESAME OIL 4 TBLSP
GHEE/MELTED BUTTER 4 TSP - 8 TSP (4 being the low-calorie idlis)
SALT AS NEEDED.
Soak the both rice and urad dhal separately in water for 4 hrs. Grind them separately into a coarse batter (some what like fine rava/semolina). Add salt and keep it aside for 8 hrs (or till it gets fermented). The batter should have same consistency as normal idli batter.
Just before making the idlis, crush the black pepper coarsely and fry them with cumin seeds in melted butter/ghee. Take care not to burn them. Add them along with ginger powder, sesame oil, curd and the ghee to the batter and mix well. Adding these way in advance will make the batter go bitter. So it is essential to add these (particularly the ground ginger) just before making the idlis. Usually Kanchi idlis are not made in normal idli plates. They are steamed in bowls/tumblers and cut into shapes (like cakes). Grease a bowl/tumbler with sesame oil and pour the batter. Steam it for 20 mins or check by inserting a tooth pick. If it comes out clean then it is done. You may use the normal idli plates and cook for the same time as normal idlis (5-7 mins). Just the shape will be different from the temple idlis. Allow the idlis to cool for 5 mins in the same bowls/idli pans before turning them on to a plate. Cut into pieces and serve with Idli Milagai Podi.
PARBOILED RICE (puzhungal arisi)- 1 & 1/2 CUPS
LONG_GRAIN WHITE RICE (pacharisi) 1/2 CUP
URAD DHAL 2 CUPS
BLACK PEPPER 1 TSP
CUMIN SEEDS 1/2 TSP
DRIED GINGER POWDER (sukku podi) 1/2 TSP
PLAIN YOGURT 1 CUP
SESAME OIL 4 TBLSP
GHEE/MELTED BUTTER 4 TSP - 8 TSP (4 being the low-calorie idlis)
SALT AS NEEDED.
Soak the both rice and urad dhal separately in water for 4 hrs. Grind them separately into a coarse batter (some what like fine rava/semolina). Add salt and keep it aside for 8 hrs (or till it gets fermented). The batter should have same consistency as normal idli batter.
Just before making the idlis, crush the black pepper coarsely and fry them with cumin seeds in melted butter/ghee. Take care not to burn them. Add them along with ginger powder, sesame oil, curd and the ghee to the batter and mix well. Adding these way in advance will make the batter go bitter. So it is essential to add these (particularly the ground ginger) just before making the idlis. Usually Kanchi idlis are not made in normal idli plates. They are steamed in bowls/tumblers and cut into shapes (like cakes). Grease a bowl/tumbler with sesame oil and pour the batter. Steam it for 20 mins or check by inserting a tooth pick. If it comes out clean then it is done. You may use the normal idli plates and cook for the same time as normal idlis (5-7 mins). Just the shape will be different from the temple idlis. Allow the idlis to cool for 5 mins in the same bowls/idli pans before turning them on to a plate. Cut into pieces and serve with Idli Milagai Podi.
perfect and delicious..
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