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KANCHIPURAM IDLI

Every thing about KANCHIPURAM IDLI | Vahrehvah :

Kanchipuram Idli is a very popular idli seasoned with pepper, cumin seeds etc. It is a special traditional type of Idli made at Kanchipuram in Tamil Nadu. It is quite differetnt from regular idli. The cumin seeds, Ginger powder and pepper gives a distinct flavour to it.  Generally, a basic plain idli is bland and white in color but the Kanchipuram Idli is different, looks colorful and seasoning gives an excellent flavor and taste to the Idli. These Idlis are specially cooked in a big cake or cooked in small deep cups instead of using the standard idli stand.

Kanchipuram Idlis makes an ideal breakfast for children’s tiffin box as it’s easy to pack and taste good. They can also be seasoned with chilli, curry leaves to add more flavor and onions for crunchness and cashew nuts for nuttiness. They also taste exceptionally good with garlic chutney.

Tamil Nadu cuisine possess a unique place in the cooking map of the country It has an array of vegetarian and non-vegetarian dishes to offer. In Tamil food, red chilies. turmeric, tamarind, asafetida are essential ingredients. Coconut oil is generally used as a medium of cooking, Apart from the well-known tiffin items like dosa, idli, uppuma, Vada, sambar. Other delicious recipes add some varieties of kozhambu (stews) and rasam, the different methods for cooking rice, koothu, poriyal, avial; and sweets like payasam and mysore pak.

Idli is simple to prepare and made by steaming a batter made up of fermented black lentils (urad dal) and rice. The fermentation process reduces the starches so they are more easily digested by the body. Idli had been imported to India from Indonesia while in 800-1200 CE. Typically, in every South Indian home or restaurant, Idli is offered along with sambar, coconut chutney and milagai podi.

Idli is a traditional breakfast made in every south indian household. These soft pillowy steam lentil rice cakes, as we call them in English is popular outside India too. It is a comfort food always for us. It makes for our comforting, warm and nutritious breakfast daily. There are two ways to prepare idli. Making idli using rava is a breeze, we don’t need to grind the rice to make the batter. There are many different types of Idlis like Tava idli, oats idli, Sooji and Mixed Vegetable Idli etc..

Cooking Tips:

  • Cold climates do not favor fermentation process, so keep your batter in a warm place.
  • Always use enough non-iodized salt, avoid iodized salts since it does not favor the fermentation process.

Health Tips:

  • Urad dal is high in protein and calcium and it is absorbed by the body better in the form of idli as it is made from fermented batter.
  • Idli is one of the healthiest protein packed breakfasts of south India.
  • Idli is suitable to all including babies to folks on diet and even to the aged, who generally have poor digestion.

Generally, Idlis are a versatile dish and can be eaten anytime during breakfast, lunch or dinner. It makes up for a simple food or luxurious treat when served with appropriate accompaniments. Kancheepuram Idlis are a trendy version of the ideal basic idli. Try this yummy Idli and I hope you will start making this regularly as this will be liked by all the family members. It goes well with sambar, coconut chutney and other varities of chutneys too.



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