# Kanchipuram Idli Recipe: An Exceptional Steamed Rice Cake
Kanchipuram idli is a remarkable type of steamed rice cake originating from the temple city of Kanchipuram in Tamil Nadu, India. Renowned for its distinctive taste, this idli is enriched with dried ginger, cumin, and peppercorns, making it a wonderful breakfast choice that is both nutritious and satisfying.
## The Importance of Kanchipuram Idli
Kanchipuram is celebrated not only for its fine silk sarees and historic temples but also for its gastronomic heritage. The Kanchipuram idli is commonly presented as prasadam (offering) at the Sri Varadaraja Perumal temple, where the meals are prepared in the temple kitchens, embodying pure and wholesome flavors. This idli, also known as kovil idli, kudalai idli, and tumbler idli, is a beloved dish that captures the spirit of sattvik (pure) cuisine.
## Ingredients
To make Kanchipuram idli, you will require the following ingredients:
– **Raw rice**: 1 cup
– **Parboiled rice**: 1 cup
– **Whole skinned urad dal (black gram)**: 1 cup
– **Dried ginger powder (sukku podi)**: 1 teaspoon
– **Cumin seeds**: 1 teaspoon
– **Peppercorns**: 1 teaspoon
– **Ghee**: 2 tablespoons
– **Gingelly oil**: 2 tablespoons
– **Asafoetida**: a pinch
– **Curry leaves**: a few
– **Salt**: to taste
– **Cashew nuts** (optional): a handful, roasted in ghee
## Preparation Steps
### 1. Soaking the Ingredients
Soak the raw rice, parboiled rice, and urad dal individually in water for 5 to 6 hours.
### 2. Grinding the Batter
– Grind the soaked rice to a coarse consistency, akin to semolina.
– Grind the urad dal into a smooth paste.
– Mix both batters in a large bowl, ensuring the mixture is not too thin or too thick.
### 3. Fermentation
Let the batter ferment for around 8 hours, particularly during warmer seasons, until it turns slightly sour.
### 4. Enhancing Flavor
After fermentation, incorporate coarsely ground cumin seeds, peppercorns, dried ginger powder, ghee, gingelly oil, asafoetida, curry leaves, and salt into the batter. You may also add roasted cashew nuts for extra flavor.
### 5. Steaming the Idlis
Traditionally, Kanchipuram idlis are steamed in dried ‘mantharai’ leaf cups, which add a special flavor. Alternatively, you can use banana leaves, greased tumblers, or standard idli plates for steaming.
### 6. Serving
Present the Kanchipuram idli warm alongside sides such as kara chutney (spicy tomato and onion chutney), hotel-style coconut chutney, idli podi (spiced powder), or tiffin sambar.
## Conclusion
Kanchipuram idli transcends being merely a dish; it embodies a culinary journey that links you to the rich traditions of Tamil Nadu. Its exceptional taste and texture make it a must-try for anyone interested in exploring various idli recipes. Relish this comforting dish and share your thoughts or photos to celebrate this delightful culinary gem.