Dive into the essence of South Indian cuisine with Kanchipuram Ghee Idli—an aromatic blend of idli rice, urad dal, and spices, promising a delightful breakfast experience.
About the Recipe
Kanchipuram Ghee Idli is more than just a breakfast item; it’s a cultural indulgence. The marriage of idli rice, urad dal, and aromatic spices creates a unique flavour hallmark of South Indian culinary expertise.
Why You Will Love This Recipe
Immerse yourself in the rich aroma of ghee, the warmth of spices, and the comfort of soft idlis. Kanchipuram Ghee Idli offers a culinary journey that transcends the ordinary, making breakfast a memorable affair.
Kanchipuram Ghee Idli
Cooking Tips
Let the batter ferment for at least 6-8 hours to perfect these idlis, allowing the flavours to meld. Incorporate the richness of ghee, the zing of ginger, and the crunch of fried cashews and curry leaves for an authentic touch.
Cultural Context
Hailing from the temple town of Kanchipuram in South India, this recipe carries the cultural legacy of traditional flavours. It’s often prepared as an offering during religious ceremonies, adding a sacred touch to the culinary experience.
Serving and Storing Suggestions
Serve Kanchipuram Ghee Idli as is or with your favourite side dish. The leftovers can be refrigerated for a quick and satisfying snack later.
Other Similar Recipes
Explore the South Indian breakfast palette further with dishes like Masala Dosa or Coconut Chutney for a wholesome culinary journey.
Nutrient Benefits
Urad dal in the idli batter provides a protein boost, while the ghee adds a dose of healthy fats—a delicious and nutritious start to your day.
Kanchipuram Ghee Idli
Ingredients
- 1 cup Idli Rice (Parboiled Rice)
- 1 cup Raw Rice
- 1 cup Whole Urad Dal
- 2 tsp Peppercorns
- 2 tsp Cumin Seeds
- Cooking Soda (a pinch)
- 1 tsp Dry Ginger Powder
- 500 ml Thick Curd
- Cashew Nuts (a few fried)
- Curry Leaves (a few fried)
- 3 tsp Ghee
- Salt (as per taste)
Instructions
- Soak idli rice, raw Rice, and dal separately for 2 hours.
- Grind them together to form a thick, coarse batter and let it ferment for 6-8 hours or overnight.
- Add dry ginger, ghee, peppercorns, cumin seeds, cooking soda, salt, Curd, cashew nuts, and curry leaves to the batter.
- Mix well.
- Pour the batter into a 1-inch plate and pressure cook (steam) until done.
- Check for doneness by inserting a knife into the centre; it should come out clean.
- Remove, cut into slices, and serve as is or with a side dish of choice.
Frequently Asked Questions
Can I make Kanchipuram Ghee Idli without fermenting the batter?
Fermentation is crucial for the authentic taste and texture of Kanchipuram Ghee Idli. It allows the flavours to develop and the idlis soft and spongy.
What can I serve as a side dish with Kanchipuram Ghee Idli?
Coconut chutney or sambar complements the flavours of Ghee Idli perfectly. For a varied experience, try pairing it with other South Indian delights like Pongal or Uttapam.
Can I use regular ghee instead of clarified butter in this recipe?
Absolutely! Regular ghee or clarified butter can be used interchangeably, bringing the same rich and nutty flavour to your Kanchipuram Ghee Idli.
“Image is only for illustrative purposes and not that of the actual recipe”
