Kanchipuram Pepper Idli with Ginger Coconut Chutney
Spiced idlis with peppercorns and cumin served with a sharp, cleansing ginger-coconut dip.
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Ingredients
- 2 cups Parboiled Idli Rice
- 1/2 cup Whole Urad Dal (Black Gram)
- 2 tablespoons Ghee
- 1 tablespoon Black Peppercorns (coarsely crushed)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Dry Ginger Powder (Sukku)
- 1 cup Fresh Grated Coconut
- 1 1/2 inch piece Fresh Ginger (for chutney)
- 2 pieces Green Chilies
- 10 leaves Curry Leaves
- 1 teaspoon Salt
- 2 tablespoons Roasted Chana Dal (Dalia)
Instructions
- 1
Soak rice and urad dal separately for 4-6 hours, then grind into a thick, slightly coarse batter and ferment for 8 hours.
- 2
Heat ghee in a small pan and temper the cumin seeds, crushed peppercorns, and curry leaves until fragrant.
- 3
Fold the tempered spices, dry ginger powder, and salt into the fermented batter without over-mixing.
- 4
Grease idli molds or small tumblers with ghee and pour the batter until three-quarters full.
- 5
Steam the idlis in a pressure cooker or steamer for 15-20 minutes until a skewer comes out clean.
- 6
Prepare the chutney by blending coconut, fresh ginger, green chilies, roasted chana dal, and salt with a little water.
- 7
Temper the chutney with a few mustard seeds and curry leaves in a teaspoon of oil if desired.
- 8
Allow the idlis to cool for 2 minutes before unmolding and serve hot with the ginger-coconut chutney.
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