Kanchipuram Idli is a very popular South Indian idli given in Kancheepuram Sri Varadarajaperumal Temple as prasadam. Slowly it is now available in almost all big restaurants during break fast & for dinner. In temple, this authentic idly is still prepared in an traditional way; using fire woods, bamboo baskets, rolled in Jack fruit leaves or mantharam leaves or plantain leaves, batter is grinded using manual grinder.
Servings: 4 Persons
Sour Curd – ½cup
Plantain / Banana leaf or Mandarai leaf or Jackfruit leaf
Dry Ginger – 1inch cube, powdered
– Black whole pepper – 2 tsp (coarsely crushed)
– Jeera – 2tsp (coarsely crushed)
– Ginder – 2inches cube – chopped small
– Cashew nuts – 4tsp, splitted
– Asafoetida – ¼tsp
– Curry leaves – 3 sprigs
– Ghee – 2tsp
– Gingely Oil – 4 tsp (nal ennai)
Heat Oil & Ghee in a pan, saute jeera, pepper, ginger, curry leaves, asafoetida; Pour it to the batter.
Mix Curd, dry ginger powder, and the batter well.
Clean the leaf you have & wipe off excess water.
Heat Idly cooker with water.
Use cylindrical shaped containers to cook idly, like bamboo or a stainless steel tumbler/glass.
Place the leaf on the walls of the container.
Add the batter to the container.
Cook for 10 minutes.
Remove the idly from the container.