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December 9, 2009

KANCHIPURAM IDLI RECIPE | BREAKFAST RECIPES


kanchi idli copy

I tried this recipe from " The hindu" food safari section. 3 different recipes were given there. Every time i used to follow my cook book recipe which i have mentioned below. This time i tried Varadaraja perumal temple recipe ..It came out really well..We loved its taste..As u all know this idli is steamed in “Mandhaarai leaves” . But i used banana leaves. I steamed the idlis in a big tumbler lined with banana leaf.Normally the cooking time of idli takes 1 hour. But i used pressure cooker , so it took just 15 minutes. Also the consistency of batter should be slightly coarse to get the above texture in the picture. But one thing is u should eat it hot .otherwise it will become slightly hard when warm.If u grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down..
This idli tastes the best with coconut chutney..I’ve had this with sambar too.But i feel coconut chutney is the best entremets.My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves , it tastes delicious & very soft ..

kancheepuarm idli copy

INGREDIENTS
  • Raw rice – 2 cups
  • Urad dal – 1 cup
  • Methi seeds – 1/2 tsp
  • Ghee – 1/4 cup
  • Cumin seeds – 2 tsp
  • Pepper corns – 1.5 tsp
  • Dry ginger powder – 1/2 tsp
  • Curry leaves - few
  • Hing – 1/2 tsp
  • Salt & water – As needed

METHOD
  • Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick.
  • Allow it to ferment for 12 hrs or overnight.The next day morning add jeera ,pepper corns , ghee , hing & curry leaves.Mix well.
kanchi idli tile1
  • Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid.
Kanchi idli tile2

  • Steam it for 15 minutes. check it with the back of a spoon. If it comes out clean,idli is done..
kanchi idli tile3

Serve hot with coconut chutney !
RECIPE – 2
Ingredients
  • Par Boiled rice / idly rice – 1/2 cup
  • Raw rice – 1/2 cup
  • Urad dal – 1/2 cup
  • Pepper corns – 1/2 tsp
  • Jeera – 1/2 tsp
  • Sour curd – one ladle ( 1/4 CUP)
  • Ghee – 2 tbsp
  • Sesame / Gingely oil – 2 tbsp
  • Hing / Asafetida – 1/2 tsp
  • Curry leaves – a few
  • Dry ginger / Sukku  – 1/2 inch piece (crushed) (optional ) (u can use powder too)
  • Salt – as required.
METHOD
  • Soak the dal and rice together for 2-3 hours .. Wash , drain the water and grind ....
  • Please don't add more water to grind.The batter should be thick and little coarse.
  • After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight.. The next day morning add a ladleful of sour curd , crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well.
  • If u feel the batter is too thick, add a ladleful of water to it. Do not  disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.
             BEFORE STEAMING
  • Steam it for 15 mins.Once its done ,prick the idly with the backside of spoon and see whether the idly is non sticky . At this stage the idli is cooked well.
             AFTER STEAMING
  • Remove and serve hot with coconut chutney !

Note
  • As per the original recipe, the batter should be ground till coarse.(rava consistency) .But i usually grind till smooth. U 'll get a really soft idli !! 
kancheepuram idly 1
KITCHEN CLINIC
BLACK PEPPER
Black pepper has more healthy properties than most people know about.  Black pepper isn't like salt that can make food less healthy if too much is added. Black pepper is a spice that has the potential to make food more beneficial when used in various recipes and as a table spice.
            The medicinal benefits of black pepper reach beyond its taste and flavoring of your foods.  Research studies have shown that black pepper actually has healthful properties.  Of all of the benefits of this spice, it is its ability to enhance the function of the digestive tract that makes it a good reason to put it in the dishes you cook.
Another benefit of black pepper is its ability to diminish the amount of gas in the intestinal tract.  This leads to less flatulence and bloating and is believed to be another benefit of increasing hydrochloric acid in the stomach.
For those who understand the benefits of antioxidants, you'll be glad to learn that black pepper is known to have a great amount of antioxidant properties.  It also has benefits against bacterial growth, particularly in the intestinal tract.  The good news is that all you need to do is put a little bit in your food every day.
Black Pepper in Cooking
How do you like your pepper? If you're a professional cook or just someone who likes the best in cuisine, you probably grind your peppercorns in a peppercorn mill.  You can get fresh peppercorns at the grocery store, on the internet and at organic food stores.  When you grind your own pepper, you enhance the freshness of the pepper and probably get a better health benefit from it.  In addition, the outer skin of the peppercorn most likely enhances metabolism, leading to a higher probability of weight loss.
If you're the type of person who just wants to shake their pepper on, do yourself a favor and purchase the best brand of pepper you can buy.  The supermarket shelves are full of ground pepper and going with the cheapest brand probably won't give you a quality product.  You don't need to buy gourmet pepper but buying a brand name will go a long way toward giving you a quality product.

How black pepper helps digestion

In today's complex society, there are many more digestive problems than there used to be.Black pepper is a great way to combat this. More than just a spice, it has been shown to improve digestion and stimulate the secretion from the taste buds. This taste bud stimulation is a type of feedback loop. It tells the stomach that it's supposed to increase its own digestive juices, namely hydrochloric acid. This, in turn breaks down protein in the stomach, improving its ability to be further digested in the duodenum. If we don't make enough hydrochloric acid, we develop conditions like poor digestion, heartburn (GERD), or symptoms of indigestion.Black pepper can do a great deal to help maximize the function of the digestive system.


39 comments:

  1. Love to eat it with coconut chutney.....Looks very tasty & soft

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  2. so soft and different!...yummy!

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  3. Thanku all for the quick sweet comments :)

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  4. Crystal clear picture! Should try all soon.thanks for posting!

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  5. Idlis on banana leaf...interesting.

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  6. A very different iddly to be steamed with banana leaves pa..will surely try them if I get hold some banana leaves here..

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  7. This is a nice looking idli... b'cuz I loved the different texture of it in the pic.... And done differently too.... Hot hot idlis with chutney...I can only shout "Break it fast"!!!!!

    I think this post came after a long time.... I hope all's well.....

    Happy Celebrations!!!

    Ash....
    (http://asha-oceanichope.blogspot.com/)

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  8. Wat a delicious, soft idli, had these idlies long back...Looks too marvellous CHitra..

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  9. oh wow!!! thats a perfect and yummy idli...

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  10. You are right- it is better with coconut chutney- Good one!

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  11. I can almost smell the flavor steamed leaves and idli together. It must surely be heavenly.. should try it soon.

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  12. I love it for d flavors...looks gr8..never steamed them in banana leaves..will try next time..f

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  13. I never knew that kanjivaram idlis were steamed in banana leaves. I can almost imagine how good it would smell.

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  14. lovely pics, i got introduced this idly after marriage, but never knew they were made in banana leaves!!, well, if i ever get hold of them here i will try!!

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  15. nice idlis, it's been a year since I ate them; I love it with coconut chutney but also very much with thuvayals :)

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  16. Yummy idlis!! Love to have them with coconut chutney! :)

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  17. idli with coconut chutney makes them so delitable dear.ur idlies look perfect dear.

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  18. Perfect and soft idili..Yummy with chutney!!

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  19. Well, heard this name over and over and little did I know this is how it looks..Yummy!

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  20. you wont believe that ive never had this before...but ive heard soo much about it that i wanna try it now!!

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  21. mmm. looks sooo soft and yummy Chitra!!

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  22. Nice idlis...I have never tried steaming idlis in banana leaf...thanks for the great recipe :)

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  23. Idly with flavor of banana leaf, Loves to eat with tomato thokku

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  24. very tasteful idlis Chitra. I love them with milagu kuzhambu.

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  25. Looks so delicious. Hot idlis with chutney and sambar.

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  26. Good one, we love Kanchipuram idlies

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  27. This is my all time favorite Chitra. I add little turmeric and chopped coconut pieces. Ur version looks yummy and good!

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  28. Looks delicious!
    http://padhuskitchen.blogspot.com/

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  29. The idli looks supple and delicious.. one of my favourites..

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  31. nothing can beat these idlis... flavor packed!

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  32. These look AMAZING! I would love them for my dinner tonight. Thanks for visiting my blog Chitra :) Do come back often. I look forward to following you!

    Sanjana x

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  33. Thank you chitra I can decide this dish as my son lunch box recipe.

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  34. Lovely way of doing kanchipuram idly....i can feel the banana leaf smell on idly....

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  35. lovely recipe i was searching it....thank u..i will try n let you know the result

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