Tamil Nadu
Kanchipuram idli
A temple idli with pepper, cumin, dry ginger and ghee. Nothing like the plain one, in the best way.
50 minTime
11 gProtein each
mediumSpice
Make it your way
Grandma's wayMade the traditional way, nothing skipped.
The original428kcalsame
11 gproteinsame
6 gfibresame
50minutessame
Kanchipuram idli, as tradition has it.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak rice and urad dal separately for 5 hours. Grind to a slightly coarse batter, like rava, add salt and ferment overnight.
- 2Heat ghee and gingelly oil. Fry cashews, then add pepper, cumin, ginger, curry leaves and asafoetida.
- 3Pour this tempering into the batter with the dry ginger and mix well.
- 4Grease small steel tumblers or bowls, fill them two thirds and steam.
- 5Rest, unmould, slice and serve with coconut chutney and sambar.
Serve it like this
Serve hot from the steamer with chutney and sambar in small bowls on the side.
