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Microwave Kanchipuram Idli | quick Kanchipuram idli | South Indian microwave recipe |

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Tarla Dalal

20 July, 2016

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Table of Content

About Kanchipuram Idli, Kanchipuram Idli In A Microwave

Ingredients

Methods

For Kanchipuram Idli batter

How to make Kanchipuram Idli

Nutrient values

Microwave Kanchipuram Idli | quick Kanchipuram idli | South Indian microwave recipe |

Kanchipuram Idli: A Microwave Marvel

Kanchipuram Idli is a special and highly flavorful variety of Idli, said to have originated in the sacred kitchens of the Sri Varadharaja Swamy temple in Kanchipuram. Unlike regular Idlis, this version is packed with a unique blend of spices, offering a strong flavor of pepper and cumin seeds. The recipe also includes the delightful crunch of roasted cashew nuts and chana dal, making it a true delight to eat. While the temple's preparation is said to be inimitable, this quick Kanchipuram idli recipe allows you to enjoy its distinct taste right in your own home using a microwave oven.

The All-Important Soaking and Fermentation

The key to a perfect Kanchipuram Idli, just like any other Idli, lies in the soaking and fermentation process. The recipe begins by soaking the urad dal for four hours in a deep bowl. In a separate bowl, the parboiled riceand raw rice are also soaked for the same amount of time. After soaking, the urad dal is blended into a smooth paste, while the rice mixture is blended to a slightly coarse paste. These two pastes are then combined with salt and left to ferment in a warm place for 10 to 12 hours. This long fermentation process is crucial for achieving the soft, fluffy texture that Idlis are known for.

The Flavorful Tempering

What truly sets this idli apart is the aromatic tempering. After the batter has fermented, turmeric powder and dried ginger powder are added and mixed well. The tempering itself is a fragrant mix of crushed cumin seeds and peppercorns, along with chana dal, mustard seeds, urad dal, green chillies, cashew nuts, and curry leaves. This tempering is prepared by microwaving it with a mix of sesame oil and ghee for two minutes. This fragrant mixture is then added to the fermented batter, creating a truly unique and delicious flavor profile.

Cooking in a Microwave: The South Indian Microwave Recipe

This recipe is a perfect example of a South Indian microwave recipe. The use of a microwave safe idli maker makes the entire process incredibly quick and convenient. To start, water is microwaved in the idli maker for two minutes. The idli moulds are then greased, and a spoonful of the prepared batter is poured into each one. The idli stand is placed in the container and microwaved on high for just four minutes. This method ensures that the idlis are perfectly cooked, soft, and fluffy in a fraction of the time it would take with a traditional steamer.

A Healthy and Satisfying Meal

The result is a batch of soft, spicy, and aromatic Kanchipuram Idlis that are a perfect breakfast or snack. These Idlis are a wholesome meal, combining the benefits of rice and urad dal with the digestive properties of spices like cumin, ginger, and black pepper. The richness of ghee and the crunch of cashews make it a satisfying and delightful experience.

Perfect Pairings

These Kanchipuram Idlis are best served immediately and warm. They pair wonderfully with classic South Indian accompaniments. The slight spiciness of the idlis is beautifully balanced by the nutty, creamy flavor of coconut chutney and the tangy, wholesome taste of sambhar. This combination creates a complete and delicious meal that is both comforting and nutritious.

Ingredients

for Kanchipuram Idli in a microwave

1/2 cup urad dal (split black lentils)

1/2 cup parboiled rice (ukda chawal)

1/2 cup raw rice (chawal)

salt to taste

a pinch of turmeric powder (haldi)

1/2 tsp dried ginger powder (sonth)

1/2 tsp cumin seeds (jeera)

3 whole black peppercorns (kalimirch)

1 tsp sesame (til) oil

1 tbsp ghee

1/2 tbsp chana dal (split Bengal gram)

1/2 tsp mustard seeds ( rai / sarson)

1/2 tsp urad dal (split black lentils)

1 tsp finely chopped green chillies

1/2 tbsp chopped cashew nut (kaju)

8 curry leaves (kadi patta)

oil for greasing

For Serving

coconut chutney

sambhar

Method

for Kanchipuram Idli in a microwave

Combine the urad dal and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Combine the par-boiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water. Transfer the mixture into a deep bowl and keep aside.
Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water. Add this mixture to the urad dal mixture, add the salt and mix well.
Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
After fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside.
Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep aside.
Combine the sesame oil and ghee in a small bowl and microwave on high for 30 seconds.
Add the chana dal, mustard seeds, urad dal, cumin seeds-peppercorn mixture, green chillies cashewnuts and curry leaves, mix well and microwave on high for 2 minutes.
Add this tempering to the batter and mix well and keep aside.
Pour enough water in a microwave safe idli maker and microwave on high for 2 minutes.
Grease the microwave safe idli stand and pour a spoonful of the batter into each of the greased 8 microwave idli moulds and place it in the container and microwave on high for 4 minutes.
Allow the idlis to cool slightly and demould them.
Repeat with the remaining batter to make more idlis.
Serve immediately with sambhar and coconut chutney.

Kanchipuram Idli, Kanchipuram Idli in A Microwave recipe with step by step photos

For Kanchipuram Idli batter

1. To make Kanchipuram Idli, Kanchipuram Idli in A Microwave, in a deep bowl put 1/2 cup urad dal (split black lentils).
2. Wash urad dal it well water and drain it
3. Soak it in enough water.
4. Cover with a lid and keep aside to soak for 4 hours.
5. In another bowl, take 1/2 cup raw rice (chawal).
6. Add 1/2 cup parboiled rice (ukda chawal).
7. Wash par-boiled rice and raw rice it well water and drain it
8. Soak it in enough water.
9. Cover with a lid and keep aside to soak for 4 hours.
10. After 4 hours, urad dal (split black lentils) drain.
11. Transfer the drained urad dal into a mixer jar and blend in a mixer to a smooth paste using approx. ¾ cup of water. Transfer the mixture into a deep bowl and keep aside.
12. After 4 hours, par-boiled rice and raw rice drain.
13. Transfer into the same mixer jar. There is no need to wash it and blend in a mixer to a slightly coarse paste using approx. ½ cup of water.
14. Add this mixture to the urad dal mixture, add the salt to taste and mix well.
15. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.

How to make Kanchipuram Idli

1. This is how the batter looks after fermenting.
2. Add the a pinch of turmeric powder (haldi) and 1/2 tsp dried ginger powder (sonth) and mix well. Keep this batter aside.
3. Combine the 1/2 tsp cumin seeds (jeera) and 3 whole black peppercorns (kalimirch) in a mortal pestle (khalbatta), crush to a coarse mixture and keep aside.
4. Put 1 tsp sesame (til) oil and 1 tbsp ghee in a small bowl and microwave on high for 30 second.
5. Add the 1/2 tbsp chana dal (split Bengal gram).
6. Add 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp urad dal (split black lentils), cumin seeds-peppercorn mixture, 1 tsp finely chopped green chillies, 1/2 tbsp chopped cashew nut (kaju) and 8 curry leaves (kadi patta), mix well and microwave on high for 2 minutes.
7. Add this tempering to the batter and mix well and keep aside.
8. Pour enough water in a microwave safe idli maker and microwave on high for 2 minutes.
9. Grease the microwave safe idli stand and pour a spoonful of the batter into each of the greased 8 microwave idli moulds and place it in the container and microwave on high for 4 minutes.
10. Allow the idlis to cool slightly and demould them.
11. Repeat with the remaining batter to make more idlis.
12. Serve the Kanchipuram Idli immediately with sambhar and coconut chutney.