Idli, needless to say, is one of the healthiest food items.
Apart from having in the main course we also prefer having it in our breakfast or as an evening snack.
It is a regular in my family. Everybody loves it. Especially my husband, Sandeep, is very fond of Kanchipuram idli.
There was a time when we used to buy ready-made packs of Kanchipuram Idli.
Then one day my friend Shikha Kapoor, told me about this easy recipe of making these idlis at home. So easy and quick to make.
Since then I am blindly following this recipe and we all love it.
Kanchipuram idli, the name coming from Tamil Nadu, is basically idli flavoured with spices and lentils. One can actually eat it raw without any accompaniment
Though traditional Kanchipuram Idli is made using rice and lentil and is eaten with Sambhar and coconut Chutney but as this is instant, so this is made using semolina and not the usual rice batter.
I also love it as it can be made instantly without any prior planning. No soaking for hours… no fermentation.
Any day any time, it can be prepared in less than half an hour.
Also since I make it as a snacky thing we eat it with tomato chutney or coconut chutney or simply tomato ketchup or gun powder.
Idli, being healthy, is eaten in various forms, like rice idli or vegetable idli or masala idli or Kanchipuram idli etc.
Now the mix of spices varies from region to region even in South India.
Here I am sharing my version of making these idlis.
You can increase or decrease the spices as per your preference.
I prefer making these with Chiroti Rawa or say fine semolina. However, when I don’t have it then I use normal semolina also.
If possible use sour curd. I normally keep whey (water drained from curd) stored in a bottle in my refrigerator and use it. the whey gives excellent results.
Though it is made instantly it is better if you soak the semolina batter for at least 10 minutes.
Let’s see how to make it….
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes: 16 Idlis
2 Cups (250 gms) Semolina (Chiroti Rawa)
1/2 Cup Curd/ Buttermilk
Salt as per taste
1 Cup Water
2 Tbsp Peanuts, Roasted and Crushed
3/4 tsp Baking Soda + Juice of 1 lemon
1 Tbsp Oil
1 Tbsp Bengal Gram (Chana Dal)
1 Tbsp Dehusked Black Gram ( White Urad Dal)
1 tsp Mustard Seeds (Sarson)
Few Sprigs Curry Leaves
1 or 2 Dry Red Chilli
- In a big bowl, take semolina, curd (or buttermilk), salt. Make thick batter using water. Keep it aside and do the following preparations.
- Roast peanuts. Once cool, crush them roughly using a rolling pin.
- Wash the lentils, tear curry leaves and red chilli roughly.
- Prepare tempering. For this, in a pan, heat oil. Crackle mustard seeds. Add Black gram and Bengal gram, curry leaves and red chilli.
- Saute on high flame for 30 to 40 seconds, stirring continuously.
- Now start heating water in the idli cooker or simply in a big vessel in which you can keep your idli stand.
- Mix crushed peanuts and the above-prepared tempering in the semolina mix.
- Adjust consistency using water, if it has become too thick by now. It should be thick but of dropping consistency. Do not add too much water or you will have flat idlis.
- Sprinkle baking soda over the batter and above it put lemon juice. You will see fizz all over. (See Note 2)
- Gently mix.
- Put the batter, using a spoon, in the idli moulds.
- Keep it in the idli cooker/vessel. Cover the vessel.
- Steam it on high flame for the first 2 minutes. Now reduce the flame.
- Check after 1o minutes by inserting a tooth pick .
- Take out idlis from the moulds by running a butter knife all around the idlis.
- Serve with dips or gun powder or Sambhar.
- The quantity of curd or butter milk can be easily increased or decreased by 2 or 3 tablespoon.
- You can use Eno in place of baking soda and lemon juice. They both are same. Just that Eno is store bought and the other one is homemade Eno.
- Adjust the quantity of tempering as per your preference.
- You can also add cashews in it. I don’t because nobody likes it (in idli) in our family.
Detailed Recipe with Pics
Take Semolina in a bowl.
Add curd, salt and water to make batter.
Prepare tempering. Roast Peanuts and crush them.
Add tempering and peanuts to the semolina batter.
Sprinkle Baking Soda and squeeze lemon juice over it. See the bubbly froth in the pic. Gently mix.
Spoon the batter in idli moulds.
Take care that the two plates of idli stand are not one above the other. See pic.
Cover and steam for 10 to 12 minutes or till steamed fully.
Gently run a butter knife around the idlis and they will pop out smoothly. Serve with love, sambhar, dips optional.
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