Kancheepuram Idli as the name goes is from Kancheepuram, a holy city in Tamilnadu, India. History goes that Kanchipuram Idli is served as prasadam in Varadharaja Perumal Temple, a famous Hindu temple dedicated to Lord Vishnu, located in the Kanchipuram. It is a huge Idli (Steamed Rice Cake) which is added with spices.
This is best for a relaxed Sunday breakfast. Amma makes this and serves with Podi, which is specially made for this. Mixed with Ghee, tastes very good.
Update Oct, 2016
We finally got down to make this again recently and I took the opportunity to make the blog pictures. I was feeling sad to see the old pictures go, but then that’s life and revisiting this post made me so nostalgic.
Hubby Dear was so happy that we finally made this dish after so many years. In fact when I was asking him what he wants for dinner, he suddenly remembered these Kanchipuram Idli and its been a while since we made it. I checked out the date and said it must have been nearly 6 years or so, if I remember right.
The next weekend we ventured into making it and Amma wanted to make something from her dairy. After she soaked it, she wanted to ask me for something, so I had to check out the recipe and it turned out that the new recipe was completely different.
So I have a new version using a different measurement and ingredients.
Passive Time ||
10 hrs or Overnight fermentation|
For the Batter
Clean and soak both the rices and Urud dal for 5-6 hrs. Grind the rice first and then Urud to a fine paste. Mix both together.
Let it ferment for 10 hrs or overnight.
Add cooking soda and salt at least an hour before cooking,
In a kadai, add 1 tsp, and roast all the items for seasoning. Add to the batter.
Take small tumbles to be used as molds and pour the batter into it and cook for 15- 20 mins.
Once done, remove and serve with Kanchipuram Podi which is specially made for this.