As the name suggests, Kanchipuram Idli is a popular Idli from Kanchipuram, a small town in TamilNadu. Kanchipuram is not only famous for Silk Sarees but also for this special Idli. This special Idli is a offered as a Prasad in Varadaraja Swamy Temple, Kanchipuram. Idli is one of the healthiest breakfast. Even for the infants, toddlers and for the elders idli is one of the harmless dish. It is one of the travel friendly dish too. Instead of making regular idli, we can try this Kanchipuram Idli. The flavour of cumin-pepper along with ginger powder makes this idli really wonderful and my whole family love having this Kanchipuram Idli! Try this and delight your family too.
Along with the tempering, even the ratio of the rice to urad dal has a variation from the conventional Idli. Normally for the Idli, the ratio of urad dal to rice is 1:4. Some of us make it as 1:3. i.e for 1 cup of urad dal we take 4 cups / 3 cups of parboiled rice. We can also add Aval / Poha (Flattened Rice), which will make the idli more softer. For conventional Idli, I always take 3 cups if parboiled rice, 1 cup of poha and 1 cup of Urad dal. But here in Kanchipuram Idli, the ratio of rice to urad dal is 2:1. 1 cup of raw rice + 1 cup of parboiled rice : 1 cup of urad dal, so we don’t need to add poha. The idli will be softer.
Also for Kanchipuram Idli there is another uniquess. Instead of using the conventional Idli plates, we can use any flat bottomed pan like tumbler, bowl, cake tin etc. Its generally served like a cake piece. The best sidedish or accompaniment for Kanchipuram Idli is Kara Chutney. Kara Chutney is a piping hot spicy chutney made with Tomato, Onions and red chili. This is a best combo for a nice morning.
Video Making of Kanchipuram Idli
Notes:
- We can add 1/2 Cup of poha/aval/flattened rice along with rice which will make the Idli even more softer
- We can use greased tumbler, bowl or even cake tin for pouring the batter and do the usual steam cook
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