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Kanchipuram Idli Recipe-Easy South Indian Kancheepuram Idli

June 4, 2014 by PadhuSankar 23 Comments

Kanchipuram Idli is a very popular South Indian idli seasoned with pepper, cumin seeds etc. I prepare Kanchipuram idli when we are bored with the regular idlis. It has a different taste as it is seasoned with many ingredients like pepper, jeera, ginger etc. It is very delicious and is also very easy to prepare. It can be had for breakfast or for dinner. I had written down this recipe from a magazine long time back. As I was getting many request for this recipe, I decided to share this very popular idli recipe. Today we will learn how to prepare Kanchipuram Idli following this easy recipe.

Kanchipuram Idli

Kanchipuram Idli


Kanchipuram Idli

 Prep Time : 45 mins

 Cook Time : 15 mins 
 Serves: 2-3
 Recipe Category: Breakfast/dinner
 Recipe Cuisine: South Indian

   Ingredients needed

   Idli par boiled rice -1/2 cup
   Raw rice – 1/2 cup
   Urad dal (whole) -1/2 cup
   Salt needed

   For the seasoning

   Sesame seed Oil – 1 1/2 tbsp
   Ghee -3 tsp
   Mustard seeds 1 tsp
   Urad dal – 1 1/2 tsp
   Bengal gram/channa dal -1 tsp
   Whole black Pepper- 2 tsp slightly crushed
   Cumin seeds/jeera – 1 tsp
   Ginger – 1 inch piece grated
   Dry Ginger powder – 1/4 tsp (optional)
   Green chillies – 1-2 finely chopped
   Hing/asafoetida – 1/4 tsp
   Cashew nuts – 10 break it into 2-3 pieces
   Curry leaves -few tender ones
   Turmeric powder -a pinch (optional)
   Coriander leaves – 2-3 tbsp finely chopped

Preparation


Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick. Check out my idli batter recipe to know more details about grinding for idli.


Leave the batter in a warm place for 6-7 hours or overnight to ferment.

Method

Now our batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

 South Indian Kanjeevaram Idli

Pour the batter in idly molds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel (as shown below).Cut it into pieces and serve.

how to make Kanjeevaram Idli

Serve hot with coconut chutney, sambar and idli podi.

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Filed Under: Breakfast Varieties, Uncategorized Tagged With: Idli Varieties, South Indian recipes, Uncategorized




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Reader Interactions

Comments

  1. Supriya Nair

    June 4, 2014 at 11:43 am

    Looks so fluffy n healthy

    Reply
  2. nandoos Kitchen

    June 4, 2014 at 12:03 pm

    this looks yumm.. nice one..

    Reply
  3. Madhuvanthi Ramasamy

    June 4, 2014 at 5:23 pm

    Tasty and healthy breakfast. Thanks for sharing.

    Reply
  4. Sireesha Puppala

    June 4, 2014 at 9:59 pm

    came out so good paddu

    Reply
  5. Anonymous

    June 5, 2014 at 2:46 am

    I love tis idli.. Its been ages since I had tis. Thanku

    Reply
  6. Chitra K

    June 5, 2014 at 2:48 am

    Old is gold

    Reply
  7. Sarada Balaji

    June 5, 2014 at 6:55 am

    This is a regular recipe in our house for vaikunta ekadasi. We avoid mustard and bengalb gram dhal. Tastes best with mor kulzambu and idli milagaipodi.

    Reply
  8. Rajamony Kunjukunju

    June 9, 2014 at 12:15 pm

    Tempting…..:)

    Reply
  9. Srinivasan Sampathkumar

    August 9, 2014 at 12:53 pm

    Thanks for this recipe. This is for our poonal festival breakfast tomorrow.

    Reply
  10. Sarika Suman

    January 14, 2016 at 1:11 pm

    Padhu,can I add baking soda or not?

    Reply
    • Padhu Sankar

      January 18, 2016 at 11:15 am

      No need to add baking soda. As we are adding whole skinned urad dal for grinding the batter, the idli will be soft and spongy.

      Reply
  11. Sharmila Rao

    March 21, 2016 at 3:55 am

    hi found your collection interesting. Glad I stopped by.

    Reply
  12. Chai P

    April 8, 2016 at 12:51 pm

    How long do you steam the idlis when you make it in a shallow dish?

    Reply
    • Padhu Sankar

      April 10, 2016 at 11:12 am

      It depends on the heat. Approximately 15-20 minutes. Check by inserting a toothpick in the center, if it comes out clean, the idli is cooked

      Reply
  13. oko

    April 19, 2016 at 8:25 am

    Dearie, The recipe descriptions are meant for some other indian who has seen the thing, eaten the thing and perhaps has even lived in kanchipuram. The recipe has to be written such that it conveys the procedure to someone who has never seen an idly. A complete recipe tells exactly what was done without assumptions.

    Reply
  14. renurada

    May 26, 2016 at 6:13 am

    What is idli par boiled rice?

    Reply
    • Padhu Sankar

      May 29, 2016 at 7:18 am

      It is idli pulungal arisi. That is par boiled rice used for making idlis.

      Reply
  15. Brinda Vaidyanathan

    September 12, 2016 at 7:00 am

    I tried this. It came out awesome

    Reply
  16. p k Agrawal

    April 18, 2017 at 2:32 pm

    mouth watering recipe

    Reply
  17. Philip and Anita

    September 16, 2017 at 4:01 am

    Hi… I am new to cooking, though I have kids who work . I never liked cooking and never found time,now that I have more leisure time I have been trying a lot of your recipes.
    Your recipes are easy to follow,clear and always a success.
    I am now Enjoying cooking for my family and I feel like a professional… thanks

    Reply
  18. Indra Srinivasan

    January 29, 2018 at 3:33 am

    All your recipes are simply awesome ma. Kudos to your minute details, the meticulous format of things needed, the awesome procedure and the photos. I look into your recipe for all dishes. Thank you endless

    Reply
  19. Unknown

    September 10, 2018 at 2:10 pm

    I will try and tell. Can we make more flour
    like idly flour and keep for few days

    Reply
  20. Nithya

    May 6, 2020 at 4:49 am

    Came out very well and family loved it… thanks!!!

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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