Kanchipuram Idly (also known as Kovil Idly) is a traditional dish from the temple town of Kanchipuram in Tamil Nadu, India. It is a spiced version of the regular idly, often prepared with cumin, pepper, curry leaves, and ginger. These idlis are typically steamed in banana leaves, which gives them a unique flavor and aroma.
Ingredients:
1 cup idli rice (or parboiled rice)
1/2 cup urad dal (split black gram)
1/4 cup chana dal (Bengal gram)
1/4 tsp fenugreek seeds
1 tsp black pepper, coarsely crushed
1 tsp cumin seeds
1 tsp grated ginger
8-10 curry leaves, finely chopped
2 tbsp ghee or oil
A pinch of asafoetida (hing)
Salt to taste
Banana leaves (optional, for lining the molds)
Instructions:
1. Soak and Grind:
Soak the idli rice, urad dal, and chana dal along with fenugreek seeds for 4-6 hours.
Drain and grind the urad dal into a smooth batter, adding water as needed. Then, grind the rice and chana dal together into a slightly coarse batter.
Combine both batters in a large bowl, add salt, and mix well. Allow the batter to ferment overnight or for 8-12 hours.
2. Prepare the Spices:
Heat 2 tablespoons of ghee or oil in a small pan. Add cumin seeds, coarsely crushed black pepper, curry leaves, ginger, and asafoetida. Fry for a minute until fragrant, and then add this tempering to the fermented batter. Mix well.
3. Prepare the Steamer:
Grease the idli molds or line them with small pieces of banana leaves for extra flavor.
Pour the spiced idli batter into the molds.
4. Steam the Idlis:
Steam the idlis for 15-20 minutes or until a toothpick comes out clean when inserted into the center of an idli.
5. Serve:
Once done, let the idlis cool slightly before removing them from the molds.
Serve Kanchipuram Idly with coconut chutney, tomato chutney, or sambar.
Tips:
Banana leaf lining: If you have banana leaves, cut them into small pieces and line the idli molds with them for an authentic touch and aroma.
Fermentation: Ensure proper fermentation for the idlis to rise and become soft.
Texture: The batter for Kanchipuram idly is usually coarser than the traditional idli batter.
Kanchipuram Idly is unique because of the spices and the method of preparation. It has a more flavorful and spiced taste compared to regular idlis, making it a favorite for special occasions and temple offerings.