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Kanchipuram Idli with Chutney Frosting

This popular South Indian snack gets a makeover with chutney frosting. This is a Sanjeev Kapoor exclusive recipe.

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Kanchipuram Idli with Chutney Frosting
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Main Ingredients Rice, Black gram split (urad dal dhuli)
Cuisine Tamil Nadu
Course Snacks and Starters
Prep Time 10-15 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Kanchipuram Idli with Chutney Frosting

  • ½ cup Rice
  • ¼ cup Black gram split (urad dal dhuli)
  • ½ teaspoon Fenugreek seeds (methi dana)
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Split Bengal gram (chana dal)
  • a pinch Asafoetida
  • 10 Black peppercorns
  • 1 teaspoon Ghee
  • ½ cup Yogurt
  • to taste Salt
  • for garnishing Fresh mint leaves
  • Chutney frosting
  • 2 tablespoons Green chutney
  • 1 cup Hung yogurt
  • to taste Salt

Method

  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.
  2. Add turmeric powder, split Bengal gram, asafoetida, peppercorns, ghee, yogurt and salt. Mix well and ferment overnight.
  3. Heat sufficient water in a steamer.
  4. Fill individual silicon muffin moulds with the batter till ¾th. Place the moulds in the steamer and steam for 15-20 minutes.
  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.
  6. Remove the moulds from the steamer once the idliis cooked and set aside to cool. Demould and place on a serving platter.
  7. Pipe out the frosting on top, garnish with mint leaves and serve immediately.
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