Photograph of the finished Kanchipuram idli

India · Bánh hấp tiêu gừng Kanchipuram

Kanchipuram idli

1 hr Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Idli rice (fermented rice) Idli rice (fermented rice) 680 g
  • Photograph of Hulled urad beans Hulled urad beans 320 g
  • Photograph of Black pepper Black pepper 48 g
  • Photograph of Ginger Ginger 120 g
  • Photograph of Cumin seeds Cumin seeds 32 g
  • Photograph of Cashews Cashews 160 g
  • Photograph of Ghee Ghee 240 g
  • Photograph of Curry leaves Curry leaves 60 leaves
  • Photograph of Edible flowers Edible flowers 12 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g

Method

  1. 1 Soak the rice and urad beans for 5 hours, then grind them separately and mix them together. Let the mixture ferment for 8 hours.
  2. 2 Mix crushed peppercorns, chopped ginger, cumin, and asafoetida into the fermented dough.
  3. 3 Kanchipuram is seasoned strongly with ginger and pepper, and steamed in bamboo tubes rather than in round molds.
  4. 4 Roast cashews and curry leaves in ghee, then mix them into the flour along with the yogurt.
  5. 5 Pour the batter into leaf-shaped tubes or tall molds and steam over medium heat for 35 minutes.
  6. 6 Steaming takes longer than usual because the dough is thick; a shorter steaming time will leave the center still wet.

With an appliance

  • Pressure cooker 40 min

    Replace step 5: place the leaf tube or tall mold on a rack and steam under low pressure for 18 minutes, then release the pressure naturally for 8 minutes to keep the cake cooked through without collapsing. The previous steps for mixing the seasoning remain the same.

Start cooking