Kanchipuram Idli: A South Indian Delight with a Spiced Twist

Kanchipuram idli is a delicious and flavourful variant of the famous South Indian dish. The batter for this idli is spiced with black pepper, roasted cumin seeds, and dry ginger powder, which gives it a unique taste and aroma. Here's a quick and easy recipe for you to try at home.

Ingredients:

¾ cup idli rice
½ cup urad dal
¼ cup raw rice
2 teaspoons black pepper powder
1 teaspoon roasted cumin powder
½ teaspoon dry ginger powder
1 tablespoon ghee
Salt to taste
Sesame oil or ghee for greasing

Directions:

Wash and soak the idli rice, urad dal, and raw rice separately in enough water for at least 6-8 hours.
Drain the water and blend the idli rice and raw rice together to form a slightly coarse paste. Next, blend the urad dal separately to form a smooth paste.
Mix both the pastes together in a large mixing bowl along with salt and 1 tablespoon of ghee. Mix until well combined.
Cover the bowl with a lid or plastic wrap and let it ferment for at least 7-8 hours or until the batter doubles in volume.
When ready to make the idlis, heat water in a steamer or an idli cooker. Meanwhile, add black pepper powder, roasted cumin powder, and dry ginger powder to the batter and mix well.
Grease the idli molds with sesame oil or ghee. Pour a ladleful of batter into each mold until it's about ¾th full.
Place the molds in the steamer or idli cooker and steam for 15-20 minutes or until the idlis are cooked and fluffy.
Remove from heat and let it cool for a minute or two before unmolding the idlis using a spoon or a knife.
Serve hot with sambar and chutney.

Enjoy your homemade Kanchipuram idli with family and friends!

Originally Post From https://www.slurrp.com/web-stories/south-indian-kanchipuram-idli-for-a-simple-and-healthy-snack/

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