A savory, temple-style steamed rice cake from Kanchipuram, studded with peppercorns, cumin, and cashews. This special idli offers a delightful texture and a warm, spiced flavor. While the active preparation is quick, this recipe requires overnight soaking and fermentation for the perfect texture and flavor.
Prep30 min
Cook20 min
Soak300 min
Ferment600 min
Servings4
Serving size: 1 serving
446cal
14gprotein
75gcarbs
Ingredients
1.5 cup Idli Rice (Also known as parboiled rice)
0.5 cup Urad Dal (Skinned black gram lentils)
2 tbsp Chana Dal (Split Bengal gram)
0.5 tsp Fenugreek Seeds (Also known as methi seeds)
0.25 cup Sour Curd (Yogurt that has been left to sour slightly)
A flavorful and spicy South Indian condiment made from roasted lentils, sesame seeds, and red chilies. This 'gunpowder' is perfect for sprinkling over idlis and dosas, especially when mixed with ghee or sesame oil.
Discover the authentic taste of South India with this homemade Gingelly Oil recipe. Made from lightly roasted sesame seeds, this unrefined oil, also known as 'nallennai', boasts a rich, nutty flavor and a golden hue, distinct from toasted sesame oil. Perfect for tempering spices, making pickles, or for the Ayurvedic practice of oil pulling, this pure, preservative-free oil will elevate your cooking.
About Kanchipuram Idli, Idli Podi and Gingelly Oil
Fluffy, aromatic Kanchipuram Idli with perfectly spiced Milagai Podi – a melt-in-mouth, energy-giving delight!
This tamil dish is perfect for dinner. With 665.37 calories and 21.18g of protein per serving, it's a high-fiber, anti-inflammatory option for your meal plan.
10gfat
0.25 tsp Hing (Asafoetida powder)
1 sprig Curry Leaves (About 10-12 leaves)
1 inch Ginger (Peeled and finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Cashew Nuts (Broken into small pieces)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, as needed)
Instructions
1
Soak Rice and Lentils (6 hours)
Rinse the idli rice, urad dal, chana dal, and fenugreek seeds separately under running water until the water runs clear.
In a large bowl, combine all the rinsed ingredients.
Add enough fresh water to cover them by at least 2 inches.
Cover and let them soak for a minimum of 6 hours or overnight.
2
Grind the Batter (15 minutes)
Drain the soaking water completely.
Transfer the soaked mixture to a wet grinder or a high-speed blender.
Add about 1 cup of fresh water and start grinding. Add more water, a little at a time, as needed to facilitate grinding.
Grind to a thick, coarse batter, similar in texture to fine semolina (rava). Avoid making it perfectly smooth.
Transfer the batter to a large container, ensuring it's only half-full to allow space for fermentation.
3
Ferment the Batter (8-10 hours)
Add the salt and sour curd to the batter.
Mix thoroughly with clean hands for about a minute. The natural warmth from your hands helps initiate the fermentation process.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot.
Allow the batter to ferment for 8 to 10 hours, or until it has doubled in volume and appears light and frothy.
4
Prepare the Tempering (5 minutes)
Heat ghee in a small pan (tadka pan) over medium heat.
Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds, coarsely crushed black peppercorns, and hing. Sauté for 30 seconds until aromatic.
Add the curry leaves, chopped ginger, green chilies, and cashew pieces. Fry for 1-2 minutes until the cashews turn a light golden brown.
5
Combine and Steam Idlis (15 minutes)
Pour the hot tempering directly over the fermented batter.
Gently fold the tempering into the batter. Do not overmix, as this can cause the batter to deflate.
Grease your idli plates or small tumblers (for the traditional shape) with ghee or oil.
Pour the batter into the molds, filling them up to the 3/4 mark.
Place the idli stand in a steamer or pressure cooker (without the whistle) with 1-2 inches of boiling water at the bottom.
Steam on medium-high heat for 12-15 minutes, or until a skewer inserted into the center comes out clean.
6
Rest and Serve
Turn off the heat and let the idlis rest inside the steamer for 5 minutes. This prevents them from becoming sticky.
Carefully remove the idli stand and let it cool for another 2-3 minutes.
Use a wet spoon or knife to gently demold the idlis.
Serve hot with coconut chutney, tomato chutney, or sambar.
37cal
2gprotein
5gcarbs
1gfat
Ingredients
0.5 cup Urad Dal (Skinned and split black gram lentils)
0.5 cup Chana Dal (Split and skinned Bengal gram)
12 pieces Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
2 tbsp White Sesame Seeds
0.25 cup Curry Leaves (Fresh leaves, loosely packed)
0.5 tsp Hing (Asafoetida powder)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery Powder (Optional, to balance flavors)
1 tsp Sesame Oil (Also known as gingelly oil)
Instructions
1
Roast the Lentils
Heat a heavy-bottomed pan or kadai over a low to medium flame.
Add the urad dal and chana dal. Dry roast them, stirring continuously for 8-10 minutes.
Continue until they turn an even light golden brown and you get a nutty, toasted aroma.
Immediately transfer the roasted lentils to a large plate or tray to cool down completely.
2
Roast Spices and Aromatics
In the same hot pan, add the sesame oil.
Add the dried red chilies and roast for 1-2 minutes until they puff up slightly and become fragrant. Be careful not to burn them.
Add the white sesame seeds and roast for another 30-60 seconds until they start to pop and turn a light golden color.
Finally, add the fresh curry leaves and roast for 2-3 minutes until they become crisp and brittle.
Transfer all these roasted spices to the same plate with the lentils.
500 g White Sesame Seeds (Use high-quality, unhulled seeds for the most authentic flavor and best oil yield.)
1 tbsp Jaggery (Grated. Palm jaggery is preferred for its traditional flavor.)
4 tbsp Water (At room temperature, for grinding the sesame seeds.)
2 cup Hot Water (Very hot but not boiling, for separating the oil.)
Instructions
1
Clean and Dry the Seeds (15 mins active + 1-2 hours drying)
Place the 500g of sesame seeds in a large bowl and cover with water. Rub the seeds between your palms to dislodge any dirt or debris.
Carefully drain the water. Repeat this washing process 2-3 times until the water runs clear.
Drain the seeds completely using a fine-mesh sieve, shaking off as much excess water as possible.
Spread the damp seeds in a single, thin layer on a clean kitchen towel or a large tray. Allow them to air dry for 1-2 hours, or until they feel dry to the touch.
2
Lightly Roast the Seeds (5-7 minutes)
Heat a heavy-bottomed pan or kadai over low to medium heat.
Once the pan is warm, add the dried sesame seeds. Stir continuously with a spatula to ensure they roast evenly.
Roast for 5-7 minutes. You will notice a rich, nutty aroma, and the seeds will start to make a faint, consistent popping sound. Do not let them brown or change color, as this will result in a bitter oil.
3
Grind into a Paste (15-20 minutes)
Immediately transfer the roasted seeds from the hot pan to a plate or tray to cool down completely. This will take about 15 minutes.
Once cooled, transfer the seeds to a high-powered blender or a mixie jar.
First, pulse the seeds a few times to break them down into a coarse powder.
Add the 1 tbsp of grated jaggery and 4 tbsp of room temperature water.
Blend continuously for 5-10 minutes. The mixture will transform from a powder to a thick, oily paste. Scrape down the sides of the jar every minute or two to ensure everything is well-blended. If the blender feels too hot, pause for a few minutes to let it cool down.
4
Extract the Oil (45-60 minutes)
Transfer the thick sesame paste into a large, heat-proof bowl.
Carefully pour the 2 cups of very hot (not boiling) water over the paste.
Use a sturdy spoon or spatula to mix thoroughly until the paste is fully dispersed in the water.
Let the mixture sit undisturbed for 45-60 minutes. During this time, the oil will naturally separate from the solids and float to the surface, forming a distinct layer.
5
Collect and Store the Oil (10 minutes)
Carefully skim the layer of oil from the surface using a ladle or a large, shallow spoon. For easier separation, you can refrigerate the bowl for 30-60 minutes; the oil will solidify slightly, making it easier to scoop off.
Place a fine-mesh sieve lined with a clean cheesecloth or muslin cloth over a clean, dry glass bottle or jar.
Gently pour the collected oil through the lined sieve to filter out any fine particles or impurities.
Seal the bottle tightly. Store your fresh, homemade gingelly oil in a cool, dark place away from direct sunlight to maintain its freshness and prevent rancidity.
Spread all the roasted ingredients evenly on the plate.
Allow the mixture to cool down to room temperature. This is a critical step and may take 20-30 minutes.
Do not proceed to grinding until the ingredients are completely cool to the touch, as any warmth can introduce moisture and reduce shelf life.
4
Grind the Podi
Once cooled, transfer the entire mixture to a dry spice grinder or a powerful blender jar.
Add the hing and salt.
Grind in short pulses to achieve a slightly coarse, sand-like texture. Avoid grinding continuously, as it can release oils and make the podi clump together.
If using, add the jaggery powder at the very end and pulse just once or twice to mix it in.
5
Cool and Store
Spread the freshly ground podi back onto the plate for a final cooling, allowing any heat generated during grinding to dissipate.
Once at room temperature, transfer the Idli Podi to a clean, dry, and airtight glass jar.
Store in a cool, dark place. It will stay fresh for up to a month.
