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Kanchipuram idli recipe

by Jeyashris Kitchen
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KANCHIPURAM IDLI RECIPE
Kanchipuram idli- A variant of idlis seasoned with whole peppercorns and cumin
seeds and topped with generous amounts of ghee. Kanchipuram Idli is a popular,
South Indian Tamil Brahmin recipe which can be had for breakfast or dinner. It
gets its name as it is popularly made as an offering to God at the Sri Varadharaja
Swamy temple in the town of Kanchipuram. Kanchipuram idlis are so popular here
that people do not mind queuing up for hours to get the prasadam. I learnt this
recipe from one of my friends who got it from her grandmother, an expert at making
this dish. One of my other friends also served this during Navarathri. These idlis
stay soft even after a few hours of making them. You can cook these idlis by either
pouring on to a flat vessel and then slicing them to pieces or even pour them on to
small tumblers or steel glasses and serve them as tumbler idli. Moving on to the
recipe.
Check out


KACHIPURAM IDLI

INGREDIENTS:

IDLI RICE 1 AND 1/2 CUP
RAW RICE 1/2 CUP
URAD DHAL 1 CUP
PEPPER 1 TSP
CUMIN SEEDS 1/2 TSP
GRATED GINGER 1/2 TSP
SESAME OIL 1TBLSP+1/2 TSP
GHEE 1TSP
SALT AS NEEDED


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METHOD:


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  • Soak the raw rice, idli rice and urad dal  together in water for 5-6 hrs or overnight.
  • After 6 hrs, grind it in grinder. While grinding do not make it too smooth , let it be little coarse.
  • Add salt and keep it aside for 8 hrs( or till it gets fermented).
  • The batter should be of normal idli batter consistency.
  • Before making, take a portion of batter in a vessel.
  • I took a cup of batter.
IMG_4622 IMG_4626
  • Crush the pepper coarsely and add the Whole cumin seeds.
  • Add the grated ginger, 1 tblsp of sesame oil and ghee.
  • mix together nicely . Grease a bowl with sesame oil and pour the batter.
  • Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.

IMG_4634

  • Allow it to cool for 5 mins and invert it in a plate.
  • Cut into pieces and serve with Idli Milagai Podi.

kanchipuram idli
Note:

  1. A cup of fermented batter yielded 4-5 small pieces.
  2. Hours of fermentation vary depending on the weather conditions.
  3. You can add a tsp of dry ginger powder(sukku)  to the batter, if you like the flavor.
  4. Do not skip the mentioned oil and ghee . Addition of this will make the idli very soft and moist.
  5. Kanchipuram Idli will taste delicious when consumed after 2 hrs from making.

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59 comments

Rajdeep's Cookery September 26, 2011 - 9:17 am

Looks super soft….! in Kerala we make something like this(minus the spices)that is a little sweet.

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Prathibha September 26, 2011 - 9:29 am

I also do it in a similar way,it looks super soft jey..wish I can grab that slice now

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Prathima Rao September 26, 2011 - 9:57 am

Soft & tempting idlis!! these are my fav..Loved your idea of serving them in slices..:)Mom makes a similar one but flatter version & cuts into wedges 🙂

Prathima Rao
Prats Corner

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Chitra September 26, 2011 - 9:59 am

My hubby's fav. its been a long time i made this. i steam it in banana leaf.

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Sudha Sabarish September 26, 2011 - 10:25 am

Looks too soft and yummy too.

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Sudha Sabarish September 26, 2011 - 10:25 am

Looks too soft and yummy too.

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Rekha shoban September 26, 2011 - 10:56 am

idli looks perfect and soft!!adding pepper surely gives aroma n taste.

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Ramya September 26, 2011 - 11:22 am

Yumm Yumm…looks great!! So fluffy nd soft

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Neetz September 26, 2011 - 11:31 am

perfect idlis!! i will keep this in mind to mke some time 🙂

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khushi September 26, 2011 - 11:32 am Reply
Priya September 26, 2011 - 11:46 am

Looks fabulous and super spongy, been a long i prepared them..Fabulous dish..

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GEETHA ACHAL September 26, 2011 - 12:29 pm

wow…Wonderful idli…Love this…My amma used to make in tumblers…

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Krithi's Kitchen September 26, 2011 - 1:21 pm

This is one idli I am yet to try… looks lovely…
Krithi's Kitchen

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Laavanya September 26, 2011 - 1:42 pm

Looks so good Jeyahsri.. i've been thinking of kanchipuram idli for a while now and have been wanting to make it.

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Radhika September 26, 2011 - 1:49 pm

Nice presentation J. Looks so similar to mine.

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Shanthi September 26, 2011 - 1:54 pm

Super soft and flufy .

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RAKS KITCHEN September 26, 2011 - 1:56 pm

My bro loves it,looks so soft and such a traditional recipe too!

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Premalatha Aravindhan September 26, 2011 - 2:11 pm

wow it turned out so soft and delicious,nice recipe too…

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divya September 26, 2011 - 2:41 pm

looks absolutely inviting,droolworthy and super tempting..

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Kaveri September 26, 2011 - 2:55 pm

There was some problem at my space too…everything looks ok now. These kanchipuram idlis look very tempitng..would love a piece of that now

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Lavi September 26, 2011 - 4:00 pm

THIS is in my to-do list for long time, now your pics tempt me to try fast! Idli's looks Super soft!

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aipi September 26, 2011 - 5:05 pm

Have heard a lot about this but never had it ~ thanks for sharing the recipe 🙂
USMasala

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julie September 26, 2011 - 5:31 pm

very super soft idlis..looks really delish!!!

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Rinku Naveen September 26, 2011 - 6:20 pm

Yummy super soft idlis. Sure to make this soon. Looks too good..

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Neha September 26, 2011 - 6:34 pm

Lovely recipe….Idlies are so soft and nice…

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Kurryleaves September 26, 2011 - 6:37 pm

looks really soft and yummy ..bookmarked this one…cant wait to try it.

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Sobha Shyam September 26, 2011 - 8:04 pm

i havent tried this idli, these idlis look so soft n spongy..a must try recipe..

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MyKitchen Flavors-BonAppetit!. September 26, 2011 - 9:46 pm

Soft and spongy Kanjeevaram Idli recipe.Click luks yummy and inviting.Happy to ollow U.

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ChitraKrishna September 26, 2011 - 10:39 pm

Dhool!

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notyet100 September 26, 2011 - 11:30 pm

Feel like eating this right now,…

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Suhaina September 27, 2011 - 1:49 am

never had this before..looks very tasty..does it taste some what like dhokla???? would like to give it a try…thanks in advance.

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admin September 27, 2011 - 2:28 am

@suhaina, yes it taste like sooji dhokla. u can give it a try

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Annapoorani September 27, 2011 - 3:34 am

Jeya I am gonna try this today.Thanks a lot 4 the recipe.Will let u know how it turned out 🙂

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Shabitha Karthikeyan September 27, 2011 - 4:48 am

Super soft Idli. Looks so homey. Never tried it till date. With this stepwise recipe I'm gonna try it !!

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Tina September 27, 2011 - 6:17 am

so soft and delicious..

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purabi naha September 27, 2011 - 7:07 am

I loved this idli. This looks so soft and looks extremely tempting!

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Sharmilee! :) September 27, 2011 - 7:40 am

I havent tasted this but any idli variety I am in for it…looks so soft and yummy

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Shama Nagarajan September 27, 2011 - 10:40 am

too tempting dear…lovely clicks

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Jay September 27, 2011 - 11:30 am

omg…they're perfect..lipsmacking ..:)
Tasty Appetite

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ANU September 27, 2011 - 12:55 pm

wow so soft and fluffy idlis….I too heard that Kanchipuram idlis are the most soft and fluffy…awesome dear…

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Muskaan at A2Z Healthy Vegetarian Cuisine September 27, 2011 - 1:30 pm

Idlis look super soft..never added pepper corns in it..sounds yummy.

Cheers
Muskaan

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soujanya September 27, 2011 - 2:23 pm

looks super soft….n perfect dear…

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Pari September 27, 2011 - 2:40 pm

Hi dear.
Thanks for sharing the recipe. Love the preparation and nicely presented.

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arthi September 27, 2011 - 3:00 pm

had this long time back..totally forgot about this idly..looks delicious..

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julie September 27, 2011 - 11:52 pm

Hi dear,Please check out my space for a surprise 🙂

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Pavithra September 28, 2011 - 3:05 am

I almost do similar way and OMG i love this very very much.. way too tempted.

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Aruna Manikandan September 28, 2011 - 4:37 am

one of my fav….
looks perfect dear 🙂

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Jay September 28, 2011 - 6:19 am

I have awards for you dear..:)Tasty Appetite

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Uma September 28, 2011 - 8:39 am

Looks very soft and porous. Thanks for sharing this.

Cheers,
uma

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uma shankar September 28, 2011 - 10:36 am

I have been looking for this recipe tks for sharing it.Yours has come out perfect!let me try.happy to follow you!

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San September 28, 2011 - 3:18 pm

Soft, moist and succulent idlis jeyashri. Such a beauty.

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Nalini's Kitchen September 28, 2011 - 7:16 pm

Looks tempting,first time here following you.Please do drop at my space if time permits.

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Sangeetha Nambi May 9, 2012 - 11:54 am

Super dooper recipe… Love this.

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Jayanthi Santhanam February 12, 2013 - 10:29 pm

New to your blog…First of all the blog looks great and all recipes are interesting. Lovely and tempting pictures as well. Great job! But just one small remark on the Kancheepuram idlis. In Kovil idlis/Kancheepuram idlis (the way they make it at Sri Varadharaja temple) we do not add fresh ginger only sukku (ground dry ginger). Other wise the recipe is spot on and I am sure tastes lovely. My family is from Kancheepuram and we call them kovil idlis and is a regular dish for us at home. You can find my recipe for the same at

http://kuttybear-toddlerfoodideas.blogspot.co.uk/2013/02/kancheepuram-idliskovil-idlis-iyengar.html

I have no intention of criticizing your lovely blog. Just wanted to help with best intention. Happy blogging.

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admin February 13, 2013 - 7:23 am

Hi jayanthi,
Thanks for visiting my blog. I didn't sukku powder as didn't have it. Thanks for telling me in a nice way. Appreciate your words.
Keep visiting

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Meenal Ramanathan February 14, 2013 - 10:58 am

I have a doubt. should we temper the Pepper & cumin seeds.?
Should we mix batter after fermenting & take 1 Cup out of it.

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admin February 16, 2013 - 1:25 pm

No need to temper pepper and cumin seeds. You add it as it is. Mix the batter after fermentation

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Meenal Ramanathan February 14, 2013 - 12:51 pm

can we steam in pressure cooker (without weight) like dhokla for 10 mins.

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admin February 16, 2013 - 1:23 pm

Yes you can do it

Reply

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