Kanchipuram Style Idli

Idli is perhaps one of the most famous fermented food of India, especially popular in South India. Fermented foods contain good bacteria and offers wide range of health benefits. So, I most definitely include fermented foods in the form of sauerkraut, kefir, millet crepes with sour batter, miso soup, and south indian staples like Dosa and Idli.

Idli is a filling and healthy start to the day with a combination of carbs from rice and protein from Lentils, and also for the fact that it is steamed. Idlis can also be amde with semolina, millet and oats. Infact, there are many different types of idllis. My recipe is inspired from kanchipuram idli. Kanchipuram Idli is a spiced version of regular idli from Tamilnadu. It is distributed as prashad (offering) in the temples at Kanchipuram.

The original Kanchipuram idli is steamed in bamboo baskets which are lined with mandharai leaves (Bauhinia racemosa). These leaves impart the classic flavor to the idli. These days Kanchipuram idlis are made in tumblers or a deep flat dish to differentiate it from regular idlis. It is then cut into pieces and served. One can actually eat these idlis without any accompaniment because of the flavoring from cumin, pepper, and ginger.

My recipe calls for oats, vegetables, and some additional spices. In the temple they use regular raw rice, not oats to make these idlis; vegetables are also not added. However, while making them at home one can add different flavor variations for extra boost of nutrition.

While the idlis only take about 30 mins to cook, the process of fermentation for the batter takes more than a day so you do need to plan it ahead. If the batter ferments well, the idlis will come out good. The process of fermentation is integral to the natural sourness of idli batter, that ensures soft idlis that are easy to digest.

Fermentation happens when the batter is kept in a warm place. It can take anywhere between 8 – 12 hours. If you live in a cooler climate it can take up to 15 -24 hours and one has to get creative to see what works. Here are a few things that you can do:

• Keep the batter to ferment in the oven with the lights on.
• Keep it in the boiler room for 2 hours, then tie the container in a regular plastic grocery bag and place in the oven with the oven light OFF. The batter can double in size and spill over the bowl, so make sure your bowl is large enough. (this is my preferred method for setting yogurt and fermenting batter in harsh cold conditions).
• Place the container of batter in hot water. Change the water when it gets cold.
• Wrap the container in a thermal blanket.
• If nothing works for you add 1/4 tsp baking soda and 1 tbsp lemon juice for 1 cup of idli batter just before steaming. It will help the idlis to raise well.

Once the batter ferments, the idlis are steamed in a special idli steamer. If you do not have an Idli steamer, you can use regular steamer and make idlis in silicon cups (check here) or a large pan and cut them like cake. I have also made them in the microwave before but I haven’t tested them with this batter.

While the Idlis were steaming I made sambar and two chutneys. Slightly spicy peanut chutney and mild coconut chutney are the usual accompaniments to these idlis.  Sambar was not required but I made it as we were having them for lunch.

After 12 hours.

I am bringing these idlis to #cookblogshare @ a strong coffee.