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Kancheepuram Idly - Method 2

posted 14 Jul 2012, 03:09 by Rajmi Arun   [ updated 16 Jul 2012, 08:29 ]
Kancheepuram Idly is a special prasadam offered to Varadarajaswami of Kancheepuram. This idly is different from the normal idlies and is a little bit spicy than the regular ones. Though the prasadam is a bit oily, if you are making it at home, it can b e made less oily.

Parboiled rice - 2 cups
Raw rice - 2 cups
Urad dal - 2 cups (Better be black husked urad dal)
Salt to taste
Yogurt - 2 cups
Cashewnuts -10 to 12 pieces
Whole black pepper - 1 tsp
Cumin seeds - 1  tsp
Ginger - a small piece
Ghee - 1 to 2 cups
Green chilly Paste -  1/2 spoon (optional)

Soak Urad Dal and rice separately for atleast 2 hours. Grind the Urad dal to a fine paste in grinder. Grind the rice separately in mixie coarsely. Add salt and mix all the 3 batter together. Let it set overnight. Add the yogurt to the batter and beat well. 

Break the cashewnuts into small pieces and roast them in a tbsp of ghee. Add the roasted cashew nuts to the batter. In another tbsp of ghee add black peppers, cumin seeds and the finely chopped ginger. Add this too to the batter.

Pour the batter in a basin type plate or a deep plate and pressure cook it for about 20 to 30 mins. Alternatively it can be added in idly plates also and steam in pressure cooker. Serve it hot with Tomato Kuzhambu, Coconut chutney and or mint chutney.