Yet another variety of Idly but very delicious and easy to prepare. A slight variation from the usual idly. The cumin seeds, Ginger powder and pepper gives a distinct flavour to this idly. Try this out and i hope you will start making this regularly as this will be liked by all the family members.

Kanchipuram Idli
Urdal1 Cup
Raw Rice1 Cup
Par Boiled Rice1 Cup
SaltTo taste
Cumin Seeds1 teaspoon
Mustard Seeds(Optional)1 teaspoon
Pepper1 teaspoon
Ghee1 teaspoon
Gingelly Oil2 teaspoon
Cashew nuts10
Ginger powder1 teaspoon

  • Soak the rice and urdal in water for atleast 2 hours
  • Rinse and drain the water and grind the rice and urdal in grinder to a thick batter. The batter should not be so smooth.
  • Add salt and keep the ground idly flour separately for 12 hours for the batter to undergo fermentation
  • Next day, heat ghee in a pan, add broken cashews and fry till it turns golden red color. Take this and add it to the idly flour and mix well
  • Grind the pepper and cumin seeds in a mixer and keep this aside.
  • Pour gingelly oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add the cumin-pepper powder and ginger powder and fry for a 10 seconds. Add this mixture to the batter and stir the batter well
  • Now the kanchipuram idly batter is ready. Pour the idly batter in the idly plates and cook it in pressure cooker and serve with milagai podi (gun powder) , chutneys and sambar. Cooking of Idly will take more time than normal idly.
  • We can also pour this batter in a deep plate and pour 4 laddles of flour in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove and cut it to small squares and serve.

Kanchipuram Idli

Post a Comment Blogger

  1. looks really soft & inviting- good recipe !

  2. Love to have this anytime....

  3. recipes are good. why don't you have the same in tamil also

  4. If it is traditional there is no cashew. Please say you have 'improved' it, unless you are ignorant

  5. When someone has took pains to write all this please don tel any negative comments

  6. Stubbus kitchen recipes will never fail

  7. please never make negative comments .this site has huge followers

  8. hi, i just love this.....i make it regularly..also known as 'kudalai' idli as it is made in dhonnais (ilai cups). one other must ingredient i add it karuvEppilai generously.... pieces of curry leaves on top of the idli maavu and pour the hot ghee over that so the flavor accentuates. also, i heat the ghee and add it over sukku powder, cumin and pepper coarsely crushed powders. and the gingelly/sesame seeds oil, i dont heat it up...raw oil dhaan...well, ovvoruthar veetla oru recipe..with minor alterations. end result, happy stomachs ;)

  9. Your recipes are very good. Please give some easy recipes for the snack box of school going kids. My kids (5 years, twins) don't like noodles. macroni etc..

  10. Looks amazing. I had thought Kanjeevaram idli's had moong dal in them because the ones I ate in Chennai were pale greenish in colour. Interesting to see there's no moong involved. Thanks for a superb site.