Wednesday, February 8, 2012

Masala Idli/Kanchipuram idli

This one is also called Malnad kadubu if cooked on a banana leaf. My mom-in-law uses steel tumblers to make kadubu.


Ingredients:
Fermented idli batter: 4 cups (Click here for the idli batter recipe)
Channa dal/Gram dal: 2 tbsp
Onion: 1 no, finely chopped (optional)
Carrot: 1 medium sized, grated
Curry leaves: 8-10 leaves, finely chopped
Coriander leaves: 1 tbsp, finely chopped
Grated coconut: 2 tbsp
Coarsely powdered pepper: 1/2 tsp
Salt: According to taste



Method:

  • Soak the channa dal for 4-6 hours. Drain out the water.
  • Add all the ingredients mentioned to the idli batter & mix well.
  • Grease the idli mould, pour around 1/4th cup of batter to each mould & steam the idlis for 5 mins.
  • Enjoy the hot idli with a chutney or a side dish of your choice. 

Notes:
  • Replace channa dal with cooked avarekai/avarekayi/surti papdi to make avarekayi idli.
  • If you want the idli a bit spicy, feel free to add finely chopped green chilli.
  • In the picture, I have served masala idli with channa dal chutney & chutney powder.

18 comments:

  1. Loved ur version of kanchipuram idli.

    ReplyDelete
  2. very innovative idli...healthy!! will try it soon!

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  3. Love this variation....looks extremely yum...

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  4. This is a awesome recipe...YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  5. The idlis with the podi and chutney looks very tempting, first time here and I am following U..

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  6. I havent tried this yet, looks so soft and loved the recipe a lot!

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  7. mouthwatering...

    mumbaiflowerplaza.com

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  8. Mouthwatering here, what a terrific and super tempting....
    bangalorewithlove.com

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  9. This is an ancient dish, a prasadam in the temples and your recipe is not authentic.like most cooks in the internet you have "improved" it by changing the ingredients and the result! This is not kadubu and banana leaves cocnut etc are not used
    Do some research. It is not difficult
    please try to be authentic or give it a different name
    A bangalorean of Kanchi origin

    ReplyDelete
  10. @Unknown,
    Thank you for the feedback. I have mentioned that, it is called kadubu when steamed in tumblers or in banana leaves.
    If you have the authentic recipe, do share it with us!

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  11. Hello Sushma and Unknown. As fellow person from Kanchi, I can understand that Unknown is indignant at finding a totally unrelated recipe being called "Kancheepuram Idlis". However, I appreciate the collection you have here, Sushma. Here is an authentic recipe for Kancheepuram idlis that we call "kovil idlis" (Temple idlis) at home. I hope this will satisfy Unknown as well as clarify the recipe for future visitors. Happy Deepavali to you all!

    PARBOILED RICE (puzhungal arisi) 1 AND 1/2 CUP
    RAW RICE (pacharisi) 1/2 CUP
    URAD DHAL 1 CUP
    PEPPER 1 TSP
    CUMIN SEEDS 1/2 TSP
    DRIED GINGER POWDER (sukku podi) 1/2 TSP
    SESAME OIL 4TBLSP
    GHEE/MELTED BUTTER 4TSP
    SALT AS NEEDED

    METHOD:

    Soak the both rice and urad dhal separately in water for 4 hrs. Grind them separately into a coarse batter (some what like rava). Add salt and keep it aside for 8 hrs( or till it gets fermented). The batter should have same consistency as normal idli batter.

    Before making the idlis, crush the black pepper coarsely and fry them with cumin seeds in melted butter/ghee. Take care not to burn them. Add them along with ginger powder, sesame oil and the ghee to the batter and mix well. Usually Kanchi idlis are not made in normal idli plates. They are steamed in bowls and cut into shapes (like cakes). Grease a bowl with sesame oil and pour the batter. Steam it for 20 mins or check inserting a tooth pick. If it comes out clean then it is done. You may use the normal idli plates and cook for the same time as normal idlis. Just the shape will be different from the temple idlis.

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  12. @Jayanthi,

    Thanks for the recipe !
    will try it out soon :)

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  13. Jayanthi Santhanam
    Many thanks for posting the recipe. The only minor caveat is that in the koil madappali(temple kitchen) they will use raw rice not boiled rice for obvious reasons!

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  14. @Sushma and @Varadachary Swamin, you are both very welcome and totally agree with the "raw rice comment". Nothing can beat the taste of kovil idlis straight from the madappali. Hope you both and your respective families are all well, by God's grace.

    ReplyDelete
  15. Thanks Jayanthi Santhanam & Varadachary!

    ReplyDelete

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