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

  • Soft Idli
  • Green peas idli
  • Sago Idli
  • Ragi rava idli

Kanchipuram idli recipe

  • 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.
Kanchipuram idli recipe - 1
  • 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.
Kanchipuram idli recipe - 2
  • 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.
Kanchipuram idli recipe - 3
  • 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.
Kanchipuram idli recipe - 4
  • These idlis taste better after 2 hours and stay soft for many hours.
  • Serve with podi or chutney or sambar.
Kanchipuram idli - 5

1.Fermentation time vary depending on the weather conditions.

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

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

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

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

Kanchipuram idli - 6

Kanchipuram Idli recipe

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