Home Breakfast Recipes Kanchipuram idli recipe

Kanchipuram idli recipe

by Jeyashri suresh
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kanchipuram idli recipe

Kanchipuram idli | – A popular variety of South Indian Idli recipe – Kanchipuram idli recipe with full video and step-by-step pictures.

A variant of idlis seasoned with whole peppercorns and cumin seeds and topped with generous amounts of ghee. This is a popular, South Indian Tamil Brahmin recipe that 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 that people do not mind queuing up for hours to get the prasadam. I learned 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 onto a flat vessel and then slicing them to pieces or even pour them onto small tumblers or steel glasses and serve them as tumbler idli.

Also check our other idli recipes

Kanchipuram idli recipe

Kanchipuram idli

Kanchipuram Idli recipe

Jeyashri suresh
Soft and spongy kanchipuram idli recipe with full video
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Soaking and fermentation 16 hrs
Total Time 16 hrs 40 mins
Course Breakfast, Dinner, tiffin,
Cuisine Indian
Servings 16 idlis

Ingredients
  

  • ¾ cup Idli rice
  • ¼ cup raw rice
  • ½ cup Urad dal
  • 2 tsp black pepper
  • 1 tsp cumin seeds
  • ½ tsp dry ginger powder
  • 2 tbsp sesame oil
  • 1 tbsp ghee
  • Salt as needed

Instructions
 

  • Wash and soak rice and urad dal together for 5-6 hours.
  • Grind this into a slightly grainy texture. It should be of an Idli rava consistency.
  • I used my wet grinder to grind the batter.
  • Add salt and mix well using clean hands.
  • Mixing well with hands enhances good fermentation.
  • Cover and keep aside for 8-12 hours.
  • Fermentation time depends on the weather conditions.
  • Once the batter is fermented well, add coarsely ground pepper and cumin seeds.
  • You can use mortar and pestle to pound the pepper and cumin seeds or pulse in the mixie.
  • Add the dry ginger powder. If you don’t get dry ginger powder, add grated ginger.
  • Now add the sesame oil and ghee. This gives softness to the Kanchipuram idlis.
  • So do not skip the oil and ghee.
  • Mix well.
  • Usually we don’t make Kanchipuram idlis in normal idli mould.
  • We use a tumbler or bowl for it.
  • I greased my steel bowls and poured the batter into them.
  • Steam this for 12-14 minutes in medium flame.
  • Once done, insert a skewer into it and if that comes out clean, then it is done.
  • Loosen the sides using a spoon after 2 minutes.
  • Gently take out the idlis from the bowl.
  • These idlis taste better after 2 hours and stays soft for many hours.
  • Serve with podi or chutney or sambar.

Video

Notes

1.Fermentation time varies depending on the weather conditions.
2. If you don't get dry ginger, you can add 1 tsp of grated ginger.
3. Do not skip the mentioned oil and ghee. The addition of this will make the idli very soft and moist. 4. Kanchipuram Idli will taste delicious when consumed after 2 hrs from making.
5. Kanchipuram Idli stays soft for 8-10 hours.
Keyword no onion garlic recipes, South Indian breakfast recipes
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • Wash and soak rice and urad dal together for 5-6 hours.
  • Grind this into a slightly grainy texture. It should be of an Idli Rava consistency.
  • I used my wet grinder to grind the batter.
  • Add salt and mix well using clean hands.
  • Mixing well with hands enhances good fermentation.
  • Cover and keep aside for 8-12 hours.
  • Fermentation time depends on the weather conditions.
  • Once the batter is fermented well, add coarsely ground pepper and cumin seeds.
  • You can use mortar and pestle to pound the pepper and cumin seeds or pulse in the mixie.
  • Add the dry ginger powder. If you don’t get dry ginger powder, add grated ginger.
  • Now add the sesame oil and ghee. This gives softness to the Kanchipuram idlis.
  • So do not skip the oil and ghee.
  • Mix well.
  • Usually, we don’t make Kanchipuram idlis in normal idli mould.
  • We use a tumbler or bowl for it.
  • I greased my steel bowls and poured the batter into them.
  • Steam this for 12-14 minutes in medium flame.
  • Once done, insert a skewer into it and if that comes out clean, then it is done.
  • Loosen the sides using a spoon after 2 minutes.
  • Gently take out the idlis from the bowl.
  • These idlis taste better after 2 hours and stay soft for many hours.
  • Serve with podi or chutney or sambar.
Kanchipuram idli

1.Fermentation time vary depending on the weather conditions.

2. If you don’t get dry ginger, you can add 1 tsp of grated ginger.

3. Do not skip the mentioned oil and ghee. Addition of this will make the idli very soft and moist.

4. Kanchipuram Idli will taste delicious when consumed after 2 hrs from making.

5. Kanchipuram Idli stays soft for 8-10 hours.

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63 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.

Reply
Subhara February 22, 2021 - 7:18 pm

Hi jey…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 boiled rice. Raw rice 2 cup ,1.1/4 cup Urad dal. And vendhayam. 2 spoon. After. Griend the batter add ginger black paper cumin Asafoetida curry leaves and oil and.ghee mix together.Once the batter is fermented well, add 150 ml curd mix well.. i am in Kancheepuram and we call them kovil idlis and is a regular dish for us at home.

Reply
Jeyashri suresh February 23, 2021 - 3:09 pm

Thanks a lot for the clarity and for sharing the authentic version. This recipe is followed in my friend’s house by her grandmother for many decades.

Reply
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

Reply
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

Reply
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.

Reply
Sudha Sabarish September 26, 2011 - 10:25 am

Looks too soft and yummy too.

Reply
Sudha Sabarish September 26, 2011 - 10:25 am

Looks too soft and yummy too.

Reply
Rekha shoban September 26, 2011 - 10:56 am

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

Reply
Ramya September 26, 2011 - 11:22 am

Yumm Yumm…looks great!! So fluffy nd soft

Reply
Neetz September 26, 2011 - 11:31 am

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

Reply
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..

Reply
GEETHA ACHAL September 26, 2011 - 12:29 pm

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

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

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

Reply
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.

Reply
Radhika September 26, 2011 - 1:49 pm

Nice presentation J. Looks so similar to mine.

Reply
Shanthi September 26, 2011 - 1:54 pm

Super soft and flufy .

Reply
RAKS KITCHEN September 26, 2011 - 1:56 pm

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

Reply
Premalatha Aravindhan September 26, 2011 - 2:11 pm

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

Reply
divya September 26, 2011 - 2:41 pm

looks absolutely inviting,droolworthy and super tempting..

Reply
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

Reply
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!

Reply
aipi September 26, 2011 - 5:05 pm

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

Reply
julie September 26, 2011 - 5:31 pm

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

Reply
Rinku Naveen September 26, 2011 - 6:20 pm

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

Reply
Neha September 26, 2011 - 6:34 pm

Lovely recipe….Idlies are so soft and nice…

Reply
Kurryleaves September 26, 2011 - 6:37 pm

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

Reply
Sobha Shyam September 26, 2011 - 8:04 pm

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

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

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

Reply
ChitraKrishna September 26, 2011 - 10:39 pm

Dhool!

Reply
notyet100 September 26, 2011 - 11:30 pm

Feel like eating this right now,…

Reply
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.

Reply
admin September 27, 2011 - 2:28 am

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

Reply
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 🙂

Reply
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 !!

Reply
Tina September 27, 2011 - 6:17 am

so soft and delicious..

Reply
purabi naha September 27, 2011 - 7:07 am

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

Reply
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

Reply
Shama Nagarajan September 27, 2011 - 10:40 am

too tempting dear…lovely clicks

Reply
Jay September 27, 2011 - 11:30 am

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

Reply
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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Reply
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

Reply
soujanya September 27, 2011 - 2:23 pm

looks super soft….n perfect dear…

Reply
Pari September 27, 2011 - 2:40 pm

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

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Reply
arthi September 27, 2011 - 3:00 pm

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

Reply
julie September 27, 2011 - 11:52 pm

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

Reply
Pavithra September 28, 2011 - 3:05 am

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

Reply
Aruna Manikandan September 28, 2011 - 4:37 am

one of my fav….
looks perfect dear 🙂

Reply
Jay September 28, 2011 - 6:19 am

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

Reply
Uma September 28, 2011 - 8:39 am

Looks very soft and porous. Thanks for sharing this.

Cheers,
uma

Reply
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!

Reply
San September 28, 2011 - 3:18 pm

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

Reply
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.

Reply
Sangeetha Nambi May 9, 2012 - 11:54 am

Super dooper recipe… Love this.

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Reply
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

https://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.

Reply
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

Reply
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.

Reply
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

Reply
Meenal Ramanathan February 14, 2013 - 12:51 pm

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

Reply
admin February 16, 2013 - 1:23 pm

Yes you can do it

Reply
Viji October 16, 2020 - 7:08 pm

Hi Jeyashri, i have been following your recipe for couple of year now. Big fan of your cooking and recipes.
For this idly, should we grind the rice and dal together ? how long if we do in grinder ? we grind urad dal for 30-40 mins for normal idly hence the doubt.

Reply
Jeyashri suresh October 18, 2020 - 6:41 am

I didn’t check the timings, but when it comes to a rava consistency take it out

Reply

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