by Tarla Dalal
Added to 783 cookbooks
This recipe has been viewed 188183 times
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.
- 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.
- 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.
- 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.
- 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.
- Cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
- After fermentation, add the turmeric powder and dried ginger powder and mix well. Keep this batter aside.
- Combine the cumin seeds and peppercorns in a mortal pestle (khalbatta), crush to a coarse mixture and keep aside.
- 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.
- Add the mustard seeds, urad dal, cumin seeds-peppercorn mixture and green chillies and sauté on a medium flame for 1 minute.
- Add the cashewnuts and curry leaves and sauté on a medium flame for another 30 seconds.
- Add this tempering to the kanchipuram idli batter, mix well and pour spoonfuls of the batter into each of the greased idli moulds.
- Steam in an idli steamer for 10 minutes or till they are cooked.
- Repeat with the remaining batter to make more kanchipuram idlis.
- Allow the kanchipuram idlis to cool slightly and demould them.
- Serve the kanchipuram idli hot with kolumbu and coconut chutney.
Kanchipuram Idli Video by Tarla Dalal
Kanchipuram Idli recipe with step by step photos
What are Idlis? Idli is considered to be one of the healthiest breakfasts in Indian cuisine. Although it is traditionally a South Indian snack, it has now become extremely popular all over the country – and with good reason too. Idli is a steamed food, made with with a fermented batter of rice, urad dal and fenugreek seeds. White and fluffy, it is a delight to bite into. It has a mellow flavour, which gives scope for the accompaniment to shine. Idli is a standard South Indian breakfast item in the South, supplemented with a small quantity of some other dish. What varies is the accompaniment. Usually, Idli is served with Sambar and one or more chutneys such as Coconut Chutney, Coriander Chutney or Tomato Chutney. When in a hurry, the Idli is served with dry chutney powders like Idli Milagai Podi, Coconut Powder or Curry Leaves Powder.
There are different variants of Idli, made using different combinations of grains and lentils. You can try the Rice and Moong Dal Idli, Barley Idli, Poha Idli, Cooked Rice Idli and Palak Moong Dal Idli. Likewise, you can also add spices, herbs and veggies to the idli batter to make variants such as the Kanchipuram Idli and Paneer Vegetable Idli. Not all idlis require you to soak, grind and ferment the batter. You can also make Instant Idli recipes like you make Instant Dosas and Instant Dhoklas. The most famous example of a quick and instant idli is the Rava Idli or Suji Idli. Vermicelli Nut Idli and Palak Rava Idli extend the idea of quick Suji Idli with exciting twists! Instant Bread Idli and Dal Vegetable Idli are other instant idlis worth a try.
Like dosas and chapatis, idlis can also be stuffed with exciting fillings! Try the Stuffed Potato Idli and Double Decker Idlis Stuffed with Potato and Chutney. Such idlis make wonderful evening snacks. Treat your kids to the Stuffed Rava Idli Vegetable Sandwich when they come home from school and watch them finish it off without any fuss!
If you have some idli batter on hand, it becomes very easy to quickly conjure up a meal for your family. Idli can be served not just for breakfast, but also as an evening snack or for dinner, depending on the form it is cooked in and what it is served with. Regular Idli stays soft and fluffy for a long time if made properly. It can be carried in the dabba, or even taken along while travelling. Just smear a little oil on the idlis and coat them with Idli Milagai Podi, and it becomes a one-dish meal that is handy to eat on-the-go!
You can use your idli batter to make other snacks like Dosa and Appe. You can also turn your leftover idlis into exciting munchies like the Idli Upma or Spicy Tava Idli! See, a jar of idli batter in the fridge makes life so easy!
Nutrient values (Abbrv) per idli
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