Idlis are one of the most easiest and healthiest south indian breakfasts and our favorite one too.. But since i love changes in everything (who does not?), i look out for new versions of idlis too.. I also have a Variety idli recipes world in my blog dedicated to them..However, this time my search landed me to this Kanchipuram Idli.. I loved the name itself so much that i did not think twice before trying it out..
Nowadays i refer the Jaya V shenoy recipe book “Dakshin Bharat Dishes” a lot more than i used to do earlier (All thanks to my blogging!).. I keep reading it again and again in hope of finding something new and healthy to try (as if new recipes are added into the book overnight!Lol!).. But this book never fails to amaze me with its wide variety of recipes..
As this time i was on a idli spree being my husbands weekly off (Idlis are weekend breakfasts for us!), i searched the Idli recipes section of the book and found this recipe with a wonderful and attractive name..Although apprehensive at first because of the equal ratio of Dal : Rice (usually its 1:2), i tried it and it became a huge success here..I have also avoided coconut and baking soda which was mentioned in the original recipe to make it healthier..
The idlis come out very soft and fluffy with a mild spicy touch to it.. It is one of those must try dishes that will leave you craving for more..
Health Benefits of Idlis: Since it contains lentils, idlis are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
1 Cup Rice
1 Cup Urad Dal/ Skinned split black gram
2 Tbsp Chana Dal/Skinned split bengal gram
3/4 Cup Curd
Salt to taste
Curry leaves to taste
1/2 Tbsp Oil
2 tsp Cumin seeds/Jeera
1 inch Ginger Piece
2 Green Chillies
1 tsp Pepper Powder
6-8 Broken Cashews
1.Wash well and soak the rice and dal together in a vessel with sufficient water..
2.Grind them with little water in a blender to semolina/rava consistency..
Note: Do not grind smooth..
3.Keep it to ferment for 8 hours or overnight in a warm place..
Note: If you have an oven, keep it inside with lights on for the warmth..
4.Before making idlis, soak the chana dal for half an hour..
Note: I soak them as soon as i wake up so that it gets ample time while i prepare the seasoning.. You can also soak them overnight if you don’t get time in the mornings as they need to be soft..
5. For the seasoning, heat oil in a pan and sputter cumin seeds in it..
6.Add chopped ginger and green chillies and fry well..
7.Add broken cashews and pepper powder and fry till the cashews are slightly browned..Keep it aside..
8.Add curd,salt, soaked chana dal,seasoning and some curry leaves into the batter and mix well..
9.Pour into the idli molds..
10.Steam for 15 to 20 minutes or till a toothpick inserted comes out clear..
11.Allow it to cool down for 5 minutes..
12.Remove them using a knife or a spoon..
Serve hot with chutney or sambar!