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: 3 idlis
260cal
10gprotein
35gcarbs
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 hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Kanchipuram Idli, Vegetable Sambar and Coriander Mint Chutney
Aromatic, melt-in-mouth Kanchipuram Idli – a protein-packed, soul-satisfying treat for your morning!
This south_indian dish is perfect for breakfast. With 593.38 calories and 23.6g of protein per serving, it's a nutritious choice 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.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
4
Taste, Adjust, and Serve (3 minutes)
Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
