Kanchipuram Idli: Prasadam from the Varadaraja Perumal Temple
Aruna
Kanchipuram Idli is a special type of idli that is served as prasadam at the divine Varadaraja Perumal Koil in Kanchi. It uses a 2:1 ration of rice to udad dal, and a tempering of dried ginger powder, asafoetida, cumin and curry leaves is mixed into the batter before steaming.
Wash the udad dal well till the water runs clear, and soak it in 3/4 cup of water for at least 4 hours.
Wash the rice well, and soak it in 1 cup water for at least 2 hours.
Making the Batter (After 4 Hours of Soaking)
Save some of the water from the soaked udad dal and drain the rest of water completely.
Grind the udad dal with as little water as possible to a smooth paste.
Drain all the water from the rice.
Grind the rice with 2 or 3 tbsp water (saved in step 1) to a smooth paste.
Mix the two batters together with about 1/3 tsp of salt.
Set the batter aside to ferment for 8 to 10 hours.
Adding the tempering
In a ladle, heat the ghee.
Add the cumin and stir fry for 10 seconds.
Add the crushed pepper and curry leaves, and stir fry for 5 seconds.
Turn off the heat.
Add asafoetida and dry ginger powder (soonth/chukku), and mix well.
Add the tempering immediately add to the batter.
Using a gentle hand, incorporate the tempering into the batter. Use a very gentle motion because you do not want to lose the aeration that results from the fermentation.
Steaming the Kanchipuram Idli
Grease an 8? plate with some ghee.
Gently pour in the batter to 1/2 the plate height.
In a pressure cooker, steam for 8 to 10 minutes.
Turn off the heat and wait for 10 minutes.
Serving the Idli
Take the plate out of the cooker.
Use a knife and gently loosen the edges of the idli.
While it is still in the plate, cut the Kanchipuram idli into 4 pieces.
Use a small sharp knife to loosen each piece and remove it from the plate.
Serve the Kanchipuram Idli with Coconut Chutney or Coconut and Coriander Chutney.