Flip your leftover idli-dosa batter into one thing particular with this Kanchipuram-style idli. Full of daring, roasted spices, it’s a easy twist on a conventional favourite. Discover ways to make this idli with a brief video and detailed description.

Many people have confronted that acquainted state of affairs—only a small quantity of leftover idli-dosa batter sitting within the fridge, not fairly sufficient for a full batch of idlis or dosas. Whereas it’s straightforward to whip up one thing like uttapam, vanali dosai, pakoras, or paniyaram, immediately I wish to share a barely totally different thought: my model of Kanchipuram idli. It’s a humble reinvention impressed by the standard, temple-style Kanchipuram idli, recognized for its daring spices and distinctive taste.

I name it “pseudo-Kanchipuram idli” as a result of it’s not made with the standard batter, which usually contains added lentils. As a substitute, I exploit common idli-dosa batter and improve it with roasted and floor spices to seize that signature style. It’s a easy but flavorful twist that brings a brand new dimension to on a regular basis batter. Whether or not you’re attempting one thing new or simply taking advantage of what you’ve gotten, this recipe is a comfy, comforting improve to your idli recreation. Let’s dive in!

Elements required

• For the spice mix, you’ll want equal portions of toor dal, cumin seeds, and black peppercorns. These are roasted in gingelly oil after which floor into a rough combination as soon as cooled.
• For the bottom, I used 2 cups of my all-in-one idli-dosa batter. If you happen to want utilizing separate batters, be at liberty to make use of your idli batter for this recipe.
• To boost the flavour, I added a beneficiant quantity of chopped cilantro and some curry leaves.
• Moreover, you’ll want a little bit of oil and salt to grease the idli molds.

For detailed portions, please check with the recipe card.

Steaming Ideas

Whereas conventional Kanchipuram idlis are steamed in banana leaf bowls, I opted for donne or donnai—dry bowls constructed from stitched sal leaves. These aren’t important, however in case you have entry to them or palm leaf bowls, they make a enjoyable and rustic various. In any other case, common idli plates, small metal tumblers, and even silicone molds work simply as properly.

As proven within the video, my leaf bowls had been fairly skinny and ended up flattening throughout steaming, giving me flat idlis. Regardless of their form, they had been scrumptious!

Serving recommendations

These idlis are flavorful on their very own however pair fantastically with a dollop of ghee, coconut chutney, peanut chutney, or idli milagai podi.

Dietary specification: A giant bonus: this recipe is vegan, gluten-free, and nut-free, making it appropriate for a variety of dietary wants.

Tips on how to make Kanchipuram-style idli

• Begin by heating a small pan or kadai and add one teaspoon of gingelly oil. As soon as the oil is scorching, add one teaspoon every of cumin seeds, black peppercorns, and toor dal. Roast the components till the toor dal turns golden brown and the spices launch a aromatic aroma. Flip off the warmth and permit the combination to chill fully earlier than grinding it into a rough spice combine.
• In a mixing bowl, mix your idli batter with chopped curry leaves, cilantro, the bottom spice mix, and salt. Combine the whole lot properly, and your spiced idli batter is prepared.
• Subsequent, grease your steaming vessels—whether or not you’re utilizing leaf bowls (donnai), idli molds, or any various like silicone cups. Pour the ready batter into them. Since I used donnai, I organized them in my steamer basket and steamed them in batches.
• Pour one cup of water right into a stress cooker or idli cooker and convey it to a delicate boil. Place the crammed idli molds inside and steam for about 10 to 12 minutes. If utilizing a stress cooker, skip the whistle—simply let the steam escape via the vent and time it. The identical technique applies to an Instantaneous Pot: preserve the vent open and depend the time individually, letting the stress launch naturally.

Recipe Notes & Variations

• Style your batter and alter the salt relying on its sourness. A tiny pinch of sugar may assist spherical out the flavors.
• I selected to maintain this model easy and onion-free, however you may simply add two tablespoons of finely chopped shallots, cabbage, or carrots. If including greens, you would possibly want about ½ teaspoon of salt and one finely chopped inexperienced chili for stability.
• I additionally skipped nuts, however for added richness, you may mood mustard seeds, roast some cashews, and blend them into the batter earlier than steaming.

Traditional South Indian breakfast favorites

Since we’re on the subject of conventional South Indian breakfasts, listed below are some all-time favorites you’ll typically discover in eating places and native messes (these cozy, home-style eateries all of us love).

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Kanchipuram-Type Idli with Leftover Idli Batter

Flip your leftover idli-dosa batter into one thing particular with this Kanchipuram-style idli. Full of daring, roasted spices, it’s a easy twist on a conventional favourite.

Prep Time20 minutes minutes

Cook dinner Time15 minutes minutes

Whole Time35 minutes minutes

Course: Breakfast

Delicacies: Tamil Nadu

Servings: 4

Energy: 288kcal

Elements

Measurement Particulars: 1 cup = 240 ml; 1 tbsp = 15ml; 1 tsp = 5ml;

Directions

• Begin by heating a small pan or kadai and add one teaspoon of gingelly oil. As soon as the oil is scorching, add one teaspoon every of cumin seeds, black peppercorns, and toor dal. Roast the components till the toor dal turns golden brown and the spices launch a aromatic aroma. Flip off the warmth and permit the combination to chill fully earlier than grinding it into a rough spice combine.

• In a mixing bowl, mix your idli batter with chopped curry leaves, cilantro, the bottom spice mix, and salt. Combine the whole lot properly, and your spiced idli batter is prepared.

• Subsequent, grease your steaming vessels—whether or not you’re utilizing leaf bowls (donnai), idli molds, or any various like silicone cups. Pour the ready batter into them. Since I used donnai, I organized them in my steamer basket and steamed them in batches.

• Pour one cup of water right into a stress cooker or idli cooker and convey it to a delicate boil. Place the crammed idli molds inside and steam for about 10 to 12 minutes. If utilizing a stress cooker, skip the whistle—simply let the steam escape via the vent and time it. The identical technique applies to an Instantaneous Pot: preserve the vent open and depend the time individually, letting the stress launch naturally.

Video

Notes

• Style your batter and alter the salt relying on its sourness. A tiny pinch of sugar may assist spherical out the flavors.
• I selected to maintain this model easy and onion-free, however you may simply add two tablespoons of finely chopped shallots, cabbage, or carrots. If including greens, you would possibly want about ½ teaspoon of salt and one finely chopped inexperienced chili for stability.
• I additionally skipped nuts, however for added richness, you may mood mustard seeds, roast some cashews, and blend them into the batter earlier than steaming.

Vitamin

Energy: 288kcal | Carbohydrates: 51g | Protein: 2g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Sodium: 297mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 0.04g | Vitamin A: 171IU | Vitamin C: 50mg | Calcium: 18mg | Iron: 0.5mg

I’m not a nutritionist. The dietary info is offered as a courtesy and is an estimate solely. It varies relying upon the product varieties or manufacturers.

Replace Notes: Earlier posted on 2014, now up to date with new photos, recipe card with dietary info.