Kanchipuram Idli

Kanchipuram Idli

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Kanchipuram is famous for more than silk sarees! In fact, this special savoury idli got its name from that small town in Tamil Nadu.

It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat.

Here is how you can prepare Kanchipuram Idli in your own kitchen. While we have prepared it using idli plates for your convenience, this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Everyone in my family love idlis and enjoy them anytime, be it breakfast, lunch or dinner.

So besides the regular simple Idli, I also make other varieties from my collection of Idli recipes, such as the Palak Rava Idli which is enriched with iron, then there is the Stuffed Potato Idli which is more filling and a good option to serve for lunch or dinner, for a nutty and spicy flavour I make Vermicelli Nut Idli which is also good to serve while entertaining.

Enjoy how to make Kanchipuram Idli recipe with detailed step by step photos and video.

Kanchipuram Idli recipe - How to make Kanchipuram Idli

Soaking time:  4 hours   Preparation Time:    Fermenting time:    Cooking Time:    Total Time:     Makes 25 idlis
Show me for idlis

Ingredients
Method
Preparation for kanchipuram idli recipe

    Preparation for kanchipuram idli recipe
  1. To make kanchipuram idli, you have to combine the urad dal and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  2. Combine the par-boiled rice, raw rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
  3. Wash and drain the urad dal and blend in a mixer to a smooth paste using approx. ¾ cup of water. Transfer the mixture into a deep bowl and keep aside.
  4. Wash and drain the par-boiled rice and raw rice and blend in a mixer to a slightly coarse paste using approx. ½ cup of water. Add this mixture to the urad dal mixture, add the salt and mix well.
  5. Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.

How to make the kanchipuram idli

    How to make the kanchipuram idli
  1. After fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside.
  2. Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep aside.
  3. Heat the sesame oil and ghee in a small non-stick pan, add the chana dal and sauté on a medium flame for 1 minute.
  4. Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute.
  5. Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds.
  6. Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds.
  7. Steam in an idli steamer for 10 minutes or till they are cooked.
  8. Repeat with the remaining batter to make more kanchipuram idlis.
  9. Allow the kanchipuram idlis to cool slightly and demould them.
  10. Serve the kanchipuram idli hot with kolumbu and coconut chutney.
Nutrient values (Abbrv) per idli
Energy50 cal
Protein1.6 g
Carbohydrates8.2 g
Fiber0.7 g
Fat1.2 g
Cholesterol0 mg
Sodium2.3 mg
Kanchipuram Idli Video by Tarla Dalal

Reviews

Kanchipuram Idli
 on 28 Feb 19 04:58 PM
5

Kanchipuram Idli
 on 01 Nov 18 03:45 AM
5

Kanchipuram Idli
 on 24 Aug 16 12:18 PM
5

I was always looking for an authentic kanchipuran idli recipe as everyone in my family including me just love it. This recipe is just perfect. Though the major difference is just the tempering, it completely changes the taste of the idli. I served it with kolumbu as mentioned in your recipe and it tastes great with it.
Kanchipuram Idli
 on 22 Apr 15 04:58 PM
5

Flavourful, crunchy and tasty idli. The tempering added to the batter is so aromatic, and the cashewnuts added gives a very rich taste. This is the perfect kanchipuram idli, which i had in kanchipuram.