Kanchipuram Idlis...another great way of having the normal idlis but with a spicy flavor added to the batter to make it even more delicious than the regular idlis. Normal white soft idlis are bland and need some accompaniments to go with it, where as Kanchipuram idlis make dense full heavy idli flavored liberally with cumin, pepper, ginger and dry ginger powder. Some green chilies are also added and some toasted cashew nuts for a crunch.
These idlis have acquired the name obviously from the temple town of Kanchipuram where it is offered as a prasad / naivediyam to the Lord.
Every once in a while we make this to have a different kind of breakfast or tiffin food.
The batter is thicker and more coarser than the regular idli batter , also steamed in plates, steel cups or the steel pressure cooker separator to make one big cake like and the required shapes are cut out to serve as individual portions.
While these idlis are normally made with rice and udad dal, I used millets to make it healthier . This is a great way to avoid white grain and also make a healthy steamed breakfast.
Am sharing recipe for both methods so follow which ever suits you . In case millets are not readily available in your area, you can switch to the usual rice udad dal recipe.
But do try the millets based and you will not see any difference in the taste.
All the pics are that of millet based Kanchipuram idlis.