Idlis, dosas, pongal and uttapams galore are among the staple southern Indian breakfast spreads that we all reach out to. Served with sambar, podi and coconut chutney, these dishes are sheer comfort. One idli variation which is spiced and full of mild but bright flavours is the Kanchipuram-style idli.
With origins in Tamil Nadu, this Kanchipuram-style idli is often referred to as the temple idli because for generations, it has been prepared as a prasadam offered to the lords in the magnificent, looming temples of this region. In fact, in these provinces, the idli is actually steamed in large bamboo baskets or kudalai, lined with banana leaves. The flavours of the leaves also seep into the idli, lending it more depth.
The Kanchipuram-style idli stands out for its flavour. Unlike the traditional idli, the batter for this variation is made with the addition of lentils such as toor dal which bring a grainy, coarse textural element into the dish. Made warm and served with ghee, this idli
Idlis, dosas, pongal and uttapams galore are among the staple southern Indian breakfast spreads that we all reach out to. Served with sambar, podi and coconut chutney, these dishes are sheer comfort. One idli variation which is spiced and full of mild but bright flavours is the Kanchipuram-style idli.
With origins in Tamil Nadu, this Kanchipuram-style idli is often referred to as the temple idli because for generations, it has been prepared as a prasadam offered to the lords in the magnificent, looming temples of this region. In fact, in these provinces, the idli is actually steamed in large bamboo baskets or kudalai, lined with banana leaves. The flavours of the leaves also seep into the idli, lending it more depth.
The Kanchipuram-style idli stands out for its flavour. Unlike the traditional idli, the batter for this variation is made with the addition of lentils such as toor dal which bring a grainy, coarse textural element into the dish. Made warm and served with ghee, this idli laced with the light spice of green chillies and the aroma of curry leaves can well become a breakfast favourite.
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Tips and Tricks
1 Make the idli batter in a wet grinder to reduce the hassle of mixing parts of it in a smaller mixer grinder. Large quantities of idli rawa and raw rice can be crushed into excellent quality batter in the TTK Prestige Wet Grinder, making the process of grinding smooth batter that much smoother.
2 To make the steamed idlis at home, the best way is to place the idli stand or the tumbler containing the spiced idli batter in a pressure cooker which can steam the idlis quicker. Go for the TTK Prestige Pressure Cooker which can hold a tall idli stand or several tumblers of batter, at one go.
3 To make the tempering, use the TTK Prestige Tri Ply Splendor Tadka Pan which heats quickly. Curry leaves and chillies can splutter and temper well in this specialised pan meant especially for preparing tadkas that can be poured over batters, chutneys and certain curries.
4 The TTK Prestige Hard Anodised Induction Base Multi-Kadai With Glass Lid actually comes with a specialised idli stand that can be placed in the vessel designed specifically for steaming idlis and dhoklas on an infrared cooktop. Go for this appliance to make the process of steaming idlis smoother.
5 Another alternative is to opt for the TTK Prestige Super Idli Cooker Steam Vent 4 Plate, which is a specialised unit meant especially for making idlis. The flavoured Kanchipuram-style idlis will cook uniformly in this container.
