Kanchipuram Idli

The kanchipuram idli is made with normal idli batter with the addition of spices. Traditionally, it is steamed in banana leaf. This idli is served with chutney or Idli Milagai Podi.

  • Idli Milagai Podi

    Difficulty: Easy

    This spicy powder goes well with idli and dosa. It is usually mixed with gingelly (sesame seed) oil when serving with idli or dosa.

Kanchipuram Idli

Recipe by S Kamala
0.0 from 0 votes
Course: BreakfastCuisine: Indian, TamilDifficulty: Medium
Servings

6

servings
Prep time

14

hours 
Cooking time

20

minutes

The kanchipuram idli is made with normal idli batter with the addition of spices. Traditionally, it is steamed in banana leaf. This idli is served with chutney or Idli Milagai Podi.

Ingredients

  • Parboiled (Idli) Rice – 2 cups

  • Urad Dhal – 1 cup

  • Pepper – 2 teaspoons

  • Jeera – 2 teaspoons

  • Dry Ginger Powder – a pinch

  • Asafoetida powder – a pinch

  • Coconut cut into tiny bits – 1/2 cup

  • Cashew nuts – broken into small bits – 1 tablespoon

  • Ghee – 1 tablespoon

  • Gingelly Oil – 4 to 5 tablespoon

  • Salt – 2 teaspoon or as per taste

Directions

  • Soak rice and urad dhal separately for 5 to 6 hours.
  • Grind Urad dhal to a soft paste and rice to a coarse paste. Mix both along with salt and keep it overnight for fermentation.
  • Next day, in a small kadai add the ghee and add cashew nuts and dry ginger powder (if you do not have ginger powder, then add a small piece of fresh ginger chopped finely) and fry till the cashew nut turns light brown. Add this to the batter.
  • Then add gingelly oil in the kadai along with one teaspoon whole pepper and cumin seeds. Then add one teaspoon pepper and cumin crushed coarsely along with asafoetida and fry for a while and add this also to the batter.
  • Add coconut pieces to the idli batter and stir well.
  • We have to steam this batter like ordinary idli batter. But with different shape. For this, first pour water in the idli cooker. Let it boil. Grease small tumblers and pour the idli batter 3/4th and keep it inside the idli cooker and steam it for 15 to 20 minutes.
  • You can also pour the batter in a big flat vessel and steam cook as above and cut it into squares.
  • Traditional method
  • Traditionally, it is steamed in banana leaf. Take a big cylindrical type vessel. Grease banana leaf with little gingelly oil and insert into the vessel.
  • Pour the batter into the banana leaf covered vessel and steam cook for 25 to 30 minutes. Remove and once it is slightly cooled, take it out from the banana leaf and cut it into circles. This method is demonstrated by a cook in the Kanchipuram Temple Kitchen.
  • Serve with chutney or Idli Milagai Podi.

8 Comments

  1. please publish receipes for vetthakozhumbu,curryleaves thogaiyal and thaengai arachuvitta kozhumbu

  2. Hi Divya

    Thank you for visiting my site. I have already posted vatha kuzhambu and curry leaves chutney recipes. Please my site.

  3. I tried this recipe so nice

  4. Hi,

    It would be nice if you give a link to print the recipes.

    Nice Website. Nice recipes.

  5. Hello aunty
    Today I prepared kanchipuram idly.it came very well. As my hubby is from kanchipuram. Use to tell me about this. He liked it very much. Thank u

    Regards
    Lalita

  6. Thyagarajan

    Thanks kamala i am a retird person i am tryying your receipe add more items

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