Kanchipuram idli recipe

Ingredients

• 1 cup Parboiled Rice (short‑grain or idli rice, rinsed)
• 0.75 cup Urad Dal (Split Black Gram) (soaked with fenugreek seeds)
• 0.5 teaspoon Fenugreek Seeds (adds aroma and aids fermentation)
• 0.5 teaspoon Salt (adjust to taste)
• 1 tablespoon Cumin Seeds (dry roasted and ground)
• 1 tablespoon Black Peppercorns (dry roasted and ground)
• 10 leaves Curry Leaves (finely chopped)
• 1 teaspoon Dry Ginger Powder
• 0.25 teaspoon Asafoetida (Hing) (use a pinch)
• 2 tablespoon Sesame Oil or Coconut Oil (neutral oil works too)
• 1 piece Banana Leaf or Aluminum Foil (for lining idli molds (optional))
• As needed Water (add gradually while grinding)

Instructions

1. Measure Rice and Dal

   Measure 1 cup of parboiled rice and 3/4 cup of urad dal into separate bowls.

   Time: PT5M

2. Soak Ingredients

   Soak the rice in water for 3–4 hours. Soak the urad dal together with ½ tsp fenugreek seeds for the same period.

   Time: PT4H

3. Drain and Grind

   Drain the rice and dal separately. Grind the dal first to a smooth, fluffy paste, adding water a little at a time. Then grind the rice to a slightly coarse batter. Combine both batters.

   Time: PT10M

4. Add Salt and Ferment

   Stir in ½ tsp salt. Cover the batter and let it rest at room temperature for 7–8 hours to ferment.

   Time: PT8H

5. Prepare Spice Mix

   In a small bowl, dry‑roast 1 tbsp cumin seeds and 1 tbsp black peppercorns, then grind them together with chopped curry leaves, 1 tsp dry ginger powder and ¼ tsp asafoetida.

   Time: PT5M

6. Incorporate Oil and Spices

   Add 2 tbsp sesame or coconut oil and the prepared spice mix to the fermented batter. Mix well until uniformly combined.

   Time: PT5M

7. Prepare Steamer and Molds

   Fill the steamer pot with water and bring to a gentle boil. Lightly oil the idli molds or line them with banana leaf pieces.

   Time: PT5M

   Temperature: 100°C

8. Fill Molds

   Spoon the batter into each mold, filling about three‑quarters full.

   Time: PT5M

9. Steam Idlis

   Place the filled molds into the steamer, cover, and steam for 30 minutes.

   Time: PT30M

   Temperature: 100°C

10. Check Doneness

    Insert a toothpick or a clean fork into an idli; it should come out clean and the idli should feel firm yet springy.

    Time: PT5M

11. Cool and Unmold

    Allow the idlis to cool for a couple of minutes, then gently remove them from the molds using a spoon or tongs.

    Time: PT5M

12. Serve

    Serve the Kanchipuram Idlis hot with coconut chutney, sambar, or a simple drizzle of ghee.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g