Remember when you were a kid, you always knew that going back home to mom’s cooking will cheer you up no matter how bad your day was at school? This is because it’s more than just about the taste, when your mother cooks. It’s the love and care she puts into her cooking, and the sheer freshness of the meal itself that comforts you. Our foods are very much the same. We’ve poured our love into them by using only natural ingredients and keeping it preservative-free all the way. With our new proposition #MadeWithLove, we look to redefine the language of love, through food.
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Kanchipuram Style Idli - Tamil Delights!
Kanchipuram, a small town in Tamil Nadu, is home to unique ways of cooking South Indian cuisine. Kanchipuram style idlis are mouth-watering and have a subtle taste of assorted spices. Idlis are one of the healthiest breakfasts in Indian cuisine. A healthy snack in South India, now idlis have become popular all over the country with the help of readymade dosa idli batter. The white fluffy steamed food is a delight to have. Often served with sambhar, coconut chutney, or peanut chutney. These idlis are a must add to your breakfast menu. Want to make idli for breakfast? Use this recipe to get the perfect dosa idli batter for the morning.
Kanchipuram Idli Info:
Prep Time
10 MinsCook Time
30 MinsTotal Time
40 MinsCuisine
South IndianCategory
BreakfastKanchipuram-Style Idli Ingredients:
- Dosa Idli Batter
- 1/2 tsp dried ginger powder
- A pinch of turmeric
- Salt to taste
- 1/2 tsp cumin
- 4 black peppercorns (kalimirch)
- 1 tsp sesame oil
- 1 tbsp ghee
- 1/2 tbsp chana dal (split Bengal gram)
- 1/2 tsp mustard seeds (sarson/rai)
- 1/2 tsp urad dal (split black lentils)
- 1 tsp finely chopped green chilies (can add more)
- 1/2 tbsp chopped cashew nut
- 8-10 curry leaves
- Half a spoon oil for greasing
Step-by-Step Instructions:
- Add some turmeric powder and ginger powder to the dosa idli batter and mix well.
- Now, crush the peppercorns and cumin seeds in a mortar pestle (Khal Batta) into a coarse mix.
- Add some ghee and sesame oil into a small pan (preferably non-stick). To this, add the chana dal to sauté for a minute on a medium flame.
- Add mustard seeds, urad dal, peppercorn and cumin seeds mix, and green chilies. Sauté the mixture on a medium flame for 1 minute and keep aside.
- Add curry leaves and cashew nuts and sauté on a medium flame for 30 seconds.
- Add all the spices to the Kanchipuram dosa idli batter and mix well.
- Grease the idli molds with ghee and then pour the batter into each of the idli molds.
- Steam the idli for 10 minutes or till they’re cooked well.
- Allow the Kanchipuram idlis to cool down slightly and then de-mold them with the help of a spoon.
The Kanchipuram idlis are ready! Serve with coconut chutney.
The idlis are easy to make and a must-try for the breakfast menu. They are best served with sambar, tomato chutney and onion chutney.
