Kanchipuram Idli | Kovil Idli

How to make traditional Kanchipuram idli or Kovil idli

Kanchipuram idli | kovil idli is one of the most traditional, authentic and unique idli variety made only in Kanchipuram Varadharaja Perumal Kovil
( temple).These idlis are made as nievedhanam ( offering) to the Lord Athivaradhar and is served as prasadham to the devotees.The speciality of this idli is that it is cooked in a tall bamboo moulds lined with a special leaf called Mantharai elai ( Bauhinia racemosa leaf in English) which gives it an unique flavour and aroma and moreover the idli batter which is made of rice and urad dal is tempered with spices like cumin ,pepper and dry ginger powder (which enhances the taste even more)  is poured into the moulds and steam cooked .Check out this traditional and delicious kanchipuram idli recipe below .

Kanchipuram idli,kovil idli


Kanchipuram idli,kovil idli

Ingredients-

For idli batter-

Raw rice -1 cup
Idli rice(parboiled rice) -1 cup
Urad dal - 1 cup
Salt

For tempering-

Mustard seeds -1 tsp
Cumin seeds -1 tsp slightly crushed
Peppercorns -1 tsp slightly crushed
Green chillies -2 nos finely chopped
Ginger -1 inch piece finely chopped
Curry leaves few
Cashews few
Asafetida a pinch
Ghee -1 tbsp

Other ingredients-

Dry ginger powder ( sukku podi) -1-2 tsps
Gingelly oil -2 tsps

Method

1.Wash and soak both the rice varieties together for 4 hours.
2.Wash and soak the urad dal and methi seeds together for 4 hours.

3.First grind the rice to rawa consistency  and next grind the dal seperately to smooth ,frothy and thick consistency batter.
4.Now mix both the batters together in a vessel ,add required salt, mix everything well .Close with lid and allow it to ferment overnight.

 For making Kanchipuram idli-

1.Heat ghee in a pan add mustard seeds,green chillies,cashews,curry leaves,ginger and sauté well until the cashews turn light golden brown colour ,next add the crushed cumin seeds and peppercorns ,asafetida and sauté for few seconds .

 2.Now take required amount of batter in a bowl and add the tempering and dry ginger powder and mix well.batter ready.

3.Grease the tumbler or small cup with gingelly oil, pour the batter only till half of the height of the tumbler or cup .

4.Steam the idlis for 15 -20 mins.



5.To check if the idli is done insert a toothpick into the idli and remove if it comes out clean then the idli is cooked.


5.Allow the idli to cool down and gently remove from the tumbler or cup.
6.Serve hot with chutney.

Preparation time -10 hours for fermentation
20 mins for cooking.
Serves -4-6





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