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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.
Soak Rice and Lentils (6 hours)
Grind the Batter (15 minutes)
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 259.74 calories per serving with 9.66g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Ferment the Batter (8-10 hours)
Prepare the Tempering (5 minutes)
Combine and Steam Idlis (15 minutes)
Rest and Serve
Finely grated carrots or chopped cilantro can be added to the batter along with the tempering for extra nutrition and color.
Increase the number of green chilies or add a pinch of dry ginger powder (sonth) to the batter for a more pungent flavor.
You can add a tablespoon of toor dal (split pigeon peas) along with the other dals during soaking for a slightly different texture and taste.
The fermentation process breaks down complex nutrients, making the idlis easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
The combination of urad dal and chana dal provides a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
As a balanced source of complex carbohydrates and protein, Kanchipuram Idli provides a steady release of energy, keeping you full and energized for longer.
Kanchipuram Idli differs in texture and flavor. It has a coarser batter, is spiced with whole or coarsely crushed peppercorns, cumin, ginger, and cashews, and is traditionally made in larger cylindrical shapes. Regular idli has a smooth batter and a milder taste.
While you can add the tempering to regular idli batter for a quick version, it won't have the authentic coarse texture and distinct taste of Kanchipuram Idli, which comes from the specific ratio of rice and dals and the coarse grind.
One serving of three Kanchipuram Idlis contains approximately 420-450 calories, primarily from carbohydrates and protein from the rice and lentils, and fats from the ghee and cashews.
Yes, it is a healthy and balanced dish. It's a good source of carbohydrates for energy, plant-based protein from lentils, and is easily digestible due to the fermentation process, which improves gut health. Steaming makes it a low-oil preparation.
It pairs wonderfully with traditional South Indian accompaniments like coconut chutney, kara chutney (spicy tomato-onion chutney), sambar, or idli podi (gunpowder) mixed with sesame oil or ghee.