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Kanchipura Iddies

Kanchipuram Iddies
For the long weekend we went to Fossil Rim with my hubby's colleagues family. During lunch his wife served a very colorful and delicious iddies named Kanchipura Iddies. For the first time I'm seeing and hearing such type of iddies. She told me that they well prepare with rice,daals,spice,coconuts,carrots and curd.

Kanchipuram, Kanchi, or Kancheepuram is a city and a municipality in Kanchipuram district in the Indian state of Tamil Nadu. It is a temple town and the headquarters of Kanchipuram district which is very well known for their historical ancient temples and silk sarres. I'm not really so sure why it's called Kanchipura iddies but believe it's very nutrition for everyone especially the kids. The colorful preparation will definitely appeal the kids to have a bite.

Ingredients Serving Size: 5
1 cup white rice
1cup boiled rice
1/2 cup toor daal
1/2 cup moog daal
1/4 cup fresh curd beaten well
1tsp cumin powder
1tbsp crushed peppercorns
salt to taste
a pinch of hing powder
1/4tsp turmeric powder
1 medium onion chopped very finely
1 cup shredded carrots
1/4tsp mustard seeds
1/4tsp cumin seeds
1tbsp ural daal
1/4 cup freshly grated coconut
2tbsp ghee

Preparation Methods:
Soak the both rice and the daals separately for 6 hours. Then grind them separately too. Transfer and combine both the grind mixture in a large bowl with curd,cumin powder,crushed peppercorns,hing salt and turmeric powder. Leave the batter overnight to get fermentation.Heat a wok with ghee and splutter mustard,cumin and ural daal until golden brown followed by the chopped onions. Once the onions are slightly brown add the carrots and fresh grated coconut-saute till the carrots are tender. Adjust the level of salt and leave aside.

To the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Add 1tsp of baking soda (if you prefer)to the batter and mix well. Grease the iddly plate with oil and pour a big spoonful of the batter. Sprinkle a spoonful of the carrot mixture onto of the batter.Steam cook for 15-20 minutes till they are done..Always let the idlly to cool for few minutes before you take them out. They will be soft and fluffy. Enjoy these soft fluffy iddlies with sambar or chutney or even with fish curry.




Comments

Sanghi said…
delicious! nicely presented with different side dishes!
gtyuk said…
Kancheepuram idlis look lovely; delicious treat with so many colourful chutneys
Unknown said…
They look too good. And you made three hutneys to go with them!!

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