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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
5 from 1 vote
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

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.

https://recipe-excavator.blogspot.in

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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