IDLI VARIETIES: REINVENTING THE PLAIN IDLI
Idli Batter for all these Idli varieties.
Kanchipuram IdlisAfter Plain Idlis, the Kanchipuram Idlis are my favourites. There is a reason for that. Kanchipuram Idlis – the original version that is, is made at the famous Kanchipuram temple – where the presiding God is Varadharaja Perumal – after whom, yours truly is named. They also call the Kanchipuram Idli the “Kovil Idli” (Temple Idli). There are quite a few outlets in Kanchipuram that serve the original Kanchipuram Idlis. You can read about the famous Kancheepuram Idli in an interesting article by R. Lakshmi and Deepa H. Ramakrishnan, called “In Search of Kancheepuram Idli” published in the online edition of The Hindu in 2016.
The “Original” Temple IdliIn the original Temple recipe, they steam the Kancheepuram Idlis in a glass and the idlis come out in the shape of a glass cone-shaped. Outside of the temple town, of course, the Kanchipuram Idlis take the shape of the regular idlis. The taste, and the recipe, however, remains the same–delicious.
Kanchipuram Idli is a variant of Idli that has its history in the famous Kanchipuram Temple of Tamilnadu. It gives a delightful twist to the regular plain Idli
- 5 Ladles Plain/ Regular Idli Batter
- 1 tbsp Ghee or Clarified Butter
- 1 tbsp Cooking Oil
- 1 tsp Powdered Black Pepper
- 1 tsp Jeera or Cumin
- 5-6 pieces Cashewnuts
- 10-12 Curry Leaves
- 4-5 Raisins (Optional)
- Salt To Taste
- In a small kadhai, add the ghee and the cooking oil
- After the oil is hot, turn the flame to low
- Add the cumin and then the powdered pepper
- Add the cashewnuts. Make sure they don’t get too heated as the cashews can turn burnt very quickly
- Add the curry leaves and let them sputter.
- Turn the flame off and add this mixture to the idli batter.
- Add Salt. Make sure you are adding salt for the first time. If you are using an already used batch of batter, you would not need to add more salt.
- Your Kanchipuram Idli batter is ready. Let it stand for ten minutes.
- In an idli cooker, grease the plates with oil. Add the Kanchipuram Idli batter to the idli mould.
- Let the idlis steam for 7-10 minutes. Once cooked, remove from the cooker. Sprinkle water on the steamed idlis
- After five minutes, remove the idlis into a casserole
- Serve hot with coconut chutney and Sambhar.