How to make Kanchipuram Idli with Chutney Frosting -

This popular South Indian snack gets a makeover with chutney frosting.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Black gram split (urad dal dhuli) (उड़द दाल धुली)

Cuisine : Tamil Nadu

Course : Snacks and Starters

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For more recipes related to Kanchipuram Idli with Chutney Frosting checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Oats Tikki, Open Caprese Sandwich, Speedy Egg Omelet, Sandwich Platter.

Kanchipuram Idli with Chutney Frosting

Kanchipuram Idli with Chutney Frosting Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kanchipuram Idli with Chutney Frosting Recipe

  • Rice ½ cup

  • Black gram split (urad dal dhuli) ¼ cup

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Turmeric powder ½ teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Asafoetida a pinch

  • Black peppercorns 10

  • Ghee 1 teaspoon

  • Yogurt ½ cup

  • Salt to taste

  • Fresh mint leaves for garnishing

  • Chutney frosting

  • Green chutney 2 tablespoons

  • Hung yogurt 1 cup

  • Salt to taste

Method

Step 1

Soak rice and black gram with fenugreek seeds for 3-4 hours. Drain and grind, with sufficient water, to a smooth and thick batter.

Step 2

Add turmeric powder, split Bengal gram, asafoetida, peppercorns, ghee, yogurt and salt. Mix well and ferment overnight.

Step 3

Heat sufficient water in a steamer.

Step 4

Fill individual silicon muffin moulds with the batter till ¾th. Place the moulds in the steamer and steam for 15-20 minutes.

Step 5

To make chutney frosting, take hung yogurt in a bowl. Add green chutney and mix well. Add salt and mix well. Fill a piping bag fitted with a nozzle with the frosting and set aside.

Step 6

Remove the moulds from the steamer once the idliis cooked and set aside to cool. Demould and place on a serving platter.

Step 7

Pipe out the frosting on top, garnish with mint leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.