Kanchipuram idli

There are many types of idlis. For instance, vegetable idlis incorporate vegetables, while green gram idlis forgo rice completely. The latter is preferred by diabetics as it has a low glycemic index.

Kanchipuram idli, which is also known as Kudalai idli is famous in Kanchipuram district of Tamilnadu. These are usually steamed in Lotus leaf cups, which are known as donnai in Tamil language. Donnais lend a beautiful aroma to this idlis.

This idli is reported to have been made first in Sri Varadarajaperumal Temple of Kanchipuram district. The temple still continues the tradition of making and offering this idli to the lord.

I prepare this idli from left over idli batter that has become very sour. Then it is spiced up with ginger and pepper to give that extra pungency to the idli.

Ingredient:

Idli batter -2 cups
Ginger paste -1tsp
Green chilli paste -1tsp
Eating soda -1/4tsp
Black pepper powder -1tsp
Mustard seeds -1tsp
Asafoetida powder- 1/2tsp
Oil -2tsps

Method:

Mix the pastes and eating soda to the idli batter. Keep aside.
In a frying heat some oil and mustard seeds. When it crackles add the asafoetida powder. Fry for few seconds and pour it into the batter.
Mix the batter and pour it on a greased plate or flat pan. Sprinkle the pepper powder on top. Steam it till done. Cool and cut it into small pieces.