Like a reader commented on FB, I am here with another 'divine recipe'.
I have recieved the Kacheepuram idli as prasad on couple of occassion. This variation in idli I have eaten was the Rava idli with a tadka, called as Kancheepuram idli. Only after tasting the real temple prasad did I know the difference. However recieving it as prasad meant I got the idli after 1-2 days in transit so not as a fresh one. I wasn't really impressed but then when you have a whole lot of Tamil friends saying praises of the Lord Varadarajaperumal and the idli offered as prasad then your curiosity peaks.
The Sitemeter on this blog brings in loads of info and insights. One such was this link to an old article in The Hindu that explored Tamil Nadu and finally attempted to decode the Kancheepuram idli.
Of the recipes on that link I refered to the original temple recipe and since it did not mention the amount of Urad Dal I used my own experience from the memory of the taste to arrive at the quantity. This temple recipe is for a very large quantity in kilos so I have adapted it for cooking at home. I have gone for 2:1 ratio for Rice and Urad dal.
SRI VARADARAJAPERUMAL TEMPLE RECIPE
(To make 10 idlis)
IngredientsRaw rice 2kg, Urad dhal kg, Methi 25gm, Pepper 100gm, Jeera 100gm, Dry ginger 100gm,Asafoetida, Curry leaves, Ghee 800gm, Salt
Method: Soak the rice, urad dhal and methi for an hour. Grind to a rough consistency. Add salt and leave overnight. In the morning, add pepper, jeera, dry ginger, asafoetida (all without tempering), sautéd curry leaves and ghee. Mix well and cook. It takes about an hour to cook.
At home, in a cooker it may take only 15 minutes. Place pieces of mandharai leaves on the idli tray and then pour the batter.
I don't know what are Mandharai leaves. Hope you readers can enlighten me.
2 cups Raw rice
1 cup Urad dhal
1/ 4 teaspoon Methi
1 tablespoon Peppercorns
1 tablespoon cumin seeds
1 tablespoon Dry ginger powder
1/ 2 teaspoon Asafoetida
1/2 cup Curry leaves
1 tablespoon Ghee
Salt to taste
Soak the rice and dal together along with methi for 1 hour. Grind to coarseness with enough water. Add salt and let it frement overnight.
The next morning. Crush the peppercorns and add to fermented batter. Add the raw cumin seeds, dry ginger powder, asafoetida into the batter. Now temper the curryleaves in ghee and add the batter. Mix well.
Oil plates and pour the spiced batter into the plates. Steam for 15-20 mins in the cooker.
Demold. Cut up into quarters and serve with an array of chutneys. I made two the coconut cilantro and a tomato chutney to serve on my plate.