Kanchipuram Idli ( Microwave Recipe)

by Tarla Dalal

Added to 6 cookbooks
This recipe has been viewed 2441 times

Kanchipuram idli is as popular as the temples in the south indian town! being characterised by the spices and the tempering, the traditional version without vegetables is as tempting as this charming variation with carrots, green peas and cashewnuts.

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Preparation Time: 15 mins
Fermenting time: 5 to 6 hours
Cooking Time: 16 mins
Makes 20 idlis
Show me for idlis

Ingredients

1 1/2 cups long grained rice (basmati)
1/2 cup urad dal (split black lentil)
2 tbsp curds (dahi)
a pinchsoda bi-carb
2 tsp oil
2 tbsp grated carrot
1 tbsp boiled green peas
2 tbsp cashewnuts (kaju)
1 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1 tsp cumin seeds (jeera)
2 to 3 curry leaves (kadi patta)
1 tsp fruit salt
1/2 tsp oil for greasing

Method

Combine the rice and urad dal and blend in a mixer to a coarse powder.
Transfer it to a big bowl, add the curds, soda bi-carb and oil along with 1 cup of water, mix well and keep aside to ferment for 5 to 6 hours.
Add the carrots, green peas, cashewnuts, turmeric powder, salt and mix well. Keep the batter aside.
Place the ghee in a small microwave safe bowl and microwave on high for 2 minutes.
Add the cumin seeds and curry leaves and microwave on high for 2 minutes.
Add the tempering to the batter and mix well.
Grease the microwave-safe idli moulds and keep aside.
Add the water in the microwave safe idli steamer and microwave on high for 30 seconds.
Add the fruit salt to the idli batter and pour a little water over it. As the bubbles form, mix gently.
Put spoonfuls of the batter into 4 greased idli moulds and microwave on high for 2 minutes.
Repeat with the remaining batter to make 16 more idlis in 4 more batches.
Serve immediately.