# Kanchipuram Idli Recipe: An Exceptional Steamed Rice Cake
Kanchipuram idli is a classic South Indian specialty celebrated for its unique flavor composition, incorporating dried ginger, cumin, and peppercorns. This exceptional steamed rice cake is a fundamental food item in Kanchipuram, a city famous for its temples, silk sarees, and delicious cuisine. Frequently offered as prasadam (offering) at the Sri Varadaraja Perumal temple, Kanchipuram idli is valued for its holy and pristine tastes.
## Ingredients
To make Kanchipuram idli, you will need the following ingredients:
– 1 cup raw rice
– 1 cup parboiled rice
– 1 cup whole, skinned urad dal (black gram)
– 1 teaspoon coarsely crushed cumin seeds
– 1 teaspoon crushed black peppercorns
– 1 teaspoon dried ginger powder (sukku podi/sonti podi)
– 2 tablespoons ghee (clarified butter)
– 2 tablespoons gingelly oil (sesame oil)
– A pinch of asafoetida (hing)
– A few curry leaves
– Salt to taste
– Optional: Roasted cashew nuts
## Preparation Steps
1. **Soaking**: Soak the raw rice, parboiled rice, and urad dal separately in water for 5 to 6 hours.
2. **Grinding**: Grind the soaked rice until coarse (similar to semolina) and the urad dal into a fine paste. Combine both batters in a large bowl.
3. **Fermentation**: Let the batter ferment for around 8 hours (or until it turns sour), especially in warmer conditions.
4. **Flavoring**: After fermentation, add coarsely crushed cumin seeds, black peppercorns, dried ginger powder, ghee, gingelly oil, asafoetida, curry leaves, and salt to the batter. Mix thoroughly. Roasted cashew nuts can also be included for extra flavor.
5. **Steaming**: Traditionally, Kanchipuram idlis are steamed in dried mantharai leaf cups, which add a special taste. However, you can use banana leaves, greased tumblers, or idli plates as alternatives.
6. **Cooking**: Fill the steaming pot with water and place the idli batter in the prepared cups or plates. Steam for about 15-20 minutes or until a toothpick inserted comes out clean.
## Serving Suggestions
Kanchipuram idli is best served warm, allowing you to appreciate its authentic flavors. It pairs excellently with:
– Kara chutney (spicy tomato and onion chutney)
– Hotel-style coconut chutney
– Idli podi (spiced lentil powder)
– Tiffin sambar (a lentil-based vegetable stew)
## Conclusion
Kanchipuram idli is more than just a dish; it is a culinary journey that showcases the rich cultural legacy of Kanchipuram. Its distinctive preparation technique, coupled with the unique flavors of spices, makes it an essential dish for anyone eager to explore traditional South Indian cuisine. Whether you are visiting Kanchipuram or attempting to replicate the flavors at home, this idli variety is sure to please your palate.