KANCHEEP­U­RAM IDLI

A TO Z INDIA - - Food -

Kancheep­u­ram is an old dusty town sit­u­ated in the In­dian state of Tamil Nadu, 72 kms from Chen­nai. Gen­er­ally known as the Silk city of Tamil Nadu, for it's silk weav­ing and hand­loom in­dus­tries, the city is also fa­mous for it's "Kovil Idli".

The idli traces it's ori­gin to the Sri Varadara­jape­ru­mal Tem­ple in Kancheep­u­ram and is served in dried Mand­harai leaves. The Kancheep­u­ram Idli is en­tirely dif­fer­ent from other idlis. The unique­ness is that the dried Mand­harai leaves in which the idlis are cooked add to it's taste.

The right way to make the Kancheep­u­ram Idli is to soak the Raw rice (1 cup), Idly Rice (1 cup), Urad dhal (¾ cup) and Methi seeds (1 tsp.) for four-six hours. Grind to a coarse tex­ture, add salt and al­low it to fer­ment for overnight. Add dry gin­ger pow­der, asafoetida, pep­per, jeera, roasted curry leaves, roasted cashew nuts and ghee. Mix well. Place pieces of Mand­harai leaves on the idli tray and then pour the bat­ter. Steam for 15 min­utes and serve hot.

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