Kancheepuram Idli from Sri Krishna Vilas Hotel is still of the few hotels that continue to make these famous Sri Varadarajaperumal Temple Koil Idlis. The slight variations one might have given to the recipe evolved into a new dish that is still so popular among people who visit this hotel.
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In an article featured in The Hindu “In Search of Kancheepuram Idli”, they talked about four different hotels that continue to keep up the tradition. Amma had the clippings saved and we have tried Varadaraja Perumal Kovil Idli version that was delicious. Amma had made another one from this clipping that she didn’t like. However, I am planning on making the other two recipes soon.
We are very fond of Kancheepuram Idlis and have been making it for many years now. We have two versions that we follow, though Amma is partial to the first recipe she used to make for many years. This is one of the Saturday Special Dinner that all of us look forward to.
I am talking about Steamed Idlis as this is the theme for this BM#84, Week 3 that we are starting today. I will be featuring another two interesting steamed meal, so come back tomorrow!
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Sri Krishna Vilas Style Kanchipuram Idli Recipe
Ingredients Needed
For the Idli Batter
1 cup Raw Rice
1 cup Boiled Rice
1 cup Urad Dal
1 gms Fenugreek Seeds / Methi Seeds
For Seasoning
1 tsp Ginger
1 tsp Cumin Seeds
1 tsp Peppercorns
1/2 tsp Dry Ginger Powder / Sonth powder,
10 numbers Cashews nuts
Few Curry Leaves fried in ghee
A pinch Asafoetida / Hing
1 tsp Salt
For the Batter
Wash the rice and Urad Dal. Soak all the ingredients for the batter together for 2 hours.
Grind together to get a coarse batter with just enough water.
Add salt and ferment overnight.
For Seasoning
Before steaming add chopped ginger, 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews, fried curry leaves and hing to the batter. Mix everything well.
Grease the idli molds with ghee/oil, pour a ladleful of spiced batter and place the plates in the cooker pan.
Steam for 15 mins
Makes 20 idlis
If you have read the other Kanchipuram Idlis, we have made them in special small tumblers. For this recipe, we went ahead using the regular Idli plates. You can make this as plate idlis as it is offered in the temple.
- 1cup Raw Rice
- 1cup Boiled Rice
- 1cup Urad dal
- 1tsp Fenugreek Seeds / Methi Seeds
- 1tsp Ginger
- 1tsp Cumin Seeds
- 1tsp Peppercorns
- 1/2tsp Dry Ginger Powder / Sonth powder
- 10numbers Cashews Nutsfried
- Handful Curry Leaves
- A Pinchpinch Asafoetida / Hing
- 1tsp Salt
- Wash the rice and Urad Dal. Soak all the ingredients for the batter together for 2 hours.
- Grind together to get a coarse batter with just enough water.
- Add salt and ferment overnight.
- Before steaming add chopped ginger, 1 tsp each of cumin, whole pepper, 1/2 tsp Dry Ginger Powder / Sonth powder, 10 numbers of cashews, fried curry leaves and hing to the batter. Mix everything well.
- Grease the idli molds with ghee/oil, pour a ladleful of spiced batter and place the plates in the cooker pan.
- Steam for 15 mins
- Makes 20 idlis
If you have read the other Kanchipuram Idlis, we have made them in special small tumblers. For this recipe, we went ahead using the regular Idli plates. You can make this as plate idlis as it is offered in the temple.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
The post Sri Krishna Vilas Style Kanchipuram Idli Recipe appeared first on Cooking 4 all Seasons.
